Sunny's 6-Ingredient Eggplant Delight

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Eggplant:

1/2 cup zaatar

Zest of 2 lemons plus juice of 1 lemon

2/3 cup olive oil

Kosher salt

2 eggplants, tops cut off and halved lengthwise, then cut hashmarks deep into the flesh of each half, almost to the skin

To Serve:

1/4 cup nondairy yogurt or whole fat Greek yogurt (see Cook's Note)

1 to 2 tablespoons olive oil

2 teaspoons fresh lemon juice plus lemon wedges, for serving

Kosher salt and freshly ground black pepper

Two 8.5-ounce microwaveable quinoa and rice blend packages, zapped according to package instructions

1/2 cup chopped fresh parsley