Roasted Baby Eggplant
Ingredients
- 6 baby or small Japanese eggplants (about 3 pounds)
- 3 lemons
- 2 cloves garlic, thinly sliced
- 12 sprigs fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup olive oil
- 8 ounces Feta cheese, sliced for serving
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