Melitzano-Varkoules

Ingredients

• 2 eggplants (baby eggplant or grafitti eggplant preferred)
• Olive Oil, as needed
• Salt, as needed
• 1⁄2 cup Greek Feta cheese 1 cup Greek Yogurt
• Dry Greek oregano, to taste 4 teaspoons tomato paste

Instructions

1. 1
   Line a baking sheet with parchment paper, and preheat the oven to 350F.
2. 2
   Cut the eggplant in half lengthwise, trimming the small piece on the backside to allow the eggplant half to sit flat on the baking sheet.
3. 3
   Using a paring knife, score the eggplant halves by piercing the flesh and drawing diagonal lines about halfway through the flesh towards the bottom; repeat from the opposite angle, to create a diamond-like pattern.
4. 4
   Dress each eggplant half with approximately 1 tablespoon of olive oil, season lightly with salt, and bake for approximately 25 minutes, until the flesh of the eggplant has softened.
5. 5
   While the eggplant is baking, make the topping: in a mixing bowl, crumble the feta, add the Greek yogurt, 3 tablespoons of olive oil, season with salt and Greek oregano to taste, and mix to fully combine; reserve.
6. 6
   Spread 1 teaspoon of tomato paste (or more if desired) on the top of each eggplant half, spreading evenly; drizzle with 1 teaspoon of olive oil, then top liberally with the feta/yogurt mixture, sprinkle with Greek oregano, and serve.