6 baby or small Japanese eggplants (about 3 pounds)
2 cloves garlic, thinly sliced
12 sprigs fresh oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
8 ounces Feta cheese, sliced for serving
How to Make It
Heat oven to 450° F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so the eggplant halves remain attached at the top. Arrange the eggplants in a baking dish at least 2 inches deep, such as a 9-by-13-inch pan. Thinly slice 1 lemon. Squeeze the juice from the remaining 2 lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes. Remove foil and roast for 5 more minutes. Transfer to individual plates and top with the pan juices and Feta.
I love roasted eggplant so I expected to love this. Unfortunately, even though I used one less lemon than the recipe suggests, I found the flavor of lemon unpleasantly overwhelms this dish. It might work with just a squirt of lemon, but with the recipe as written, the result is, IMO, inedible.
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