2 aubergines - cut in half lengthwise, score inside in a diamond pattern - rinse before use
60 ml olive oil1 tablespoon olive oil
4 cloves garlic - peel and finely grate
1 tablespoon tomato paste
400 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
1 teaspoon dried oregano
100 g feta cheese - crumble, using your fingers
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
200 °C160 °C
