Greek eggplant saganaki | With creamy baked feta

Preheat the oven to 200 °C. Wash the eggplants, cut them into approx. 2-3 cm cubes, then toss with 2 tablespoons of olive oil, a little salt, and pepper. Spread them out on a baking sheet lined with parchment paper and roast for 20 minutes until nicely softened and golden brown.

Meanwhile, heat another 2 tablespoons of olive oil in a skillet. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and dried oregano, then sauté for another 1 minute until fragrant.

Pour the canned chopped tomatoes over the onion base. Season with salt and freshly ground pepper, then simmer the tomato sauce over low heat for 8-10 minutes to thicken slightly.