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6 baby or small Japanese eggplants (about 3 pounds)
3 lemons
2 cloves garlic, thinly sliced
12 sprigs fresh oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
8 ounces Feta cheese, sliced for serving
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1st Keep
 Emmy_Hall
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