Sheep Cheese Eggplant Cream

Preheat the oven to 180 °C.

Wash the eggplants, cut them in half lengthwise and place them on a baking tray lined with baking paper, cut side down. Cook for 30 minutes.

Take out the eggplants and remove the stem ends. Peel the garlic and puree in a blender with the eggplant and feta cheese.

Season with lemon juice, salt, pepper and oregano.

Refrigerate for 30 minutes.

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