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Grilled Eggplant and Greens with Spiced Yogurt

['2 medium Japanese eggplants or 1 globe eggplant (about 1 pound), sliced crosswise on a diagonal 1/2"-thick', '3/4 teaspoon ground turmeric', '6 tablespoons olive oil, divided, plus more for serving', 'Kosher salt', 'Freshly ground black pepper', '2 large bunches hardy greens (such as kale or Swiss chard)', '1/2 cup fresh mint leaves', '3/4 cup plain Greek yogurt', '1/4 teaspoon garam masala or curry powder', 'Lemon wedges (for serving)']

Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.
Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.
Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.
Mix yogurt and garam masala in a small bowl; season with salt and pepper.
Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.

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