2 medium eggplants, halved
3 tablespoons olive oil, divided
1 red onion, diced
2 garlic cloves, minced
2 large tomatoes
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
Cooking Time: 50 minutes (includes baking time)
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the eggplant in half and slice squares in the middle of each side. Use a sharp knife to cut around the squares and scoop out squares of eggplant. Rub the inside of each eggplant half with 1½ teaspoons olive oil and transfer to the prepared baking sheet.
Chop the onions, tomatoes and the garlic.
Add the remaining 1 tablespoon olive oil to a large skillet and heat over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
Add the mushrooms and tomatoes, then cook until they are just tender, 4 to 5 minutes. Stir in the kale and quinoa, and cook until the kale is wilted slightly, 2 to 3 minutes. Season the mixture with thyme, lemon zest and juice, salt and pepper.
Spoon the filling into the prepared eggplants and roast until the eggplants are tender but not falling apart, 17 to 20 minutes. Let cool for 5 minutes.
Serve the eggplant immediately. Garnish it with parsley, the yogurt and additional lemon wedges.