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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
  • ½ teaspoon freshly ground black pepper
  • ¾ cup olive oil
  • 8 ounces Feta cheese, sliced for serving
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