- 1-2 eggplants (1 pound total)
- extra virgin olive oil
- 1 1/2 teaspoons, divided sea salt
- 4 cloves garlic, minced
- 3 sprigs (or 3 teaspoons dried) fresh oregano
- 14 oz chopped tomato, canned or fresh
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1/2 teaspoon sugar (if needed)
- 3-4 ounces feta cheese
Roast the Eggplant
Preheat the oven to 400 F. Cut eggplant(s) in half lengthwise leaving stem intact. Score the cut-side of eggplant diagonally in both directions to create a cross hatched pattern. Be careful not to pierce through the skin. Brush the scored eggplants with a generous amount of olive oil (about 2 tablespoons each side). Season with about 1/2 teaspoon salt total for all the eggplant. Place the eggplant cut-side up in an oven proof baking dish in the middle of the oven. Cook for about 45 minutes or until the flesh is golden and soft.
Make the Sauce
Meanwhile, prepare the tomato sauce. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add garlic and 2 sprigs of fresh oregano (or 2 teaspoons dried) and allow to cook 2 minutes. Before the garlic browns, add the chopped tomatoes, salt and black pepper. Addthe wine and simmer on low uncovered for 15 minutes. Remove the oregano sprigs, taste for seasoning and adjust if needed. If the sauce is too acidic you can add 1/2 teaspoon of sugar. Cook an additional 10 minutes.
Bring it Together
Spoon tomato sauce and crumbled feta on top of roasted eggplant halves. Place under the broiler for 5 minutes to toast and melt the feta. Serve with remaining sprig of oregano (or 1 teaspoon dried oregano) sprinkled on top.