Stuffed Eggplant

Ingredients

• 2 medium eggplants, halved
• 3 tablespoons olive oil, divided
• 1 red onion, diced
• 2 garlic cloves, minced
• 1 pint cremini mushrooms, quartered
• 2 cups torn kale
• 2 cups cooked quinoa
• 1 tablespoon chopped fresh thyme
• Zest and juice of 1 lemon (plus additional lemon wedges for serving)
• Salt and freshly ground black pepper
• ½ cup plain Greek yogurt
• 3 tablespoons chopped fresh parsley, for garnish