Roasted Baby Eggplant

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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

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

8 ounces Feta cheese, sliced for serving

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