Roasted Baby Eggplant

Ingredients

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

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 rem...

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