Greek Eggplant Saganaki with Feta | Quick Weeknight Cooking

Wash and dry the eggplants, then cut them into approx. 2 cm cubes. Sprinkle with a little salt and let sit for 5 minutes, then pat dry with paper towels. Finely chop the garlic and halve the cherry tomatoes.

Heat 2 tbsp of olive oil in a large pan. Fry the eggplant cubes over medium to high heat for about 6–8 minutes until golden brown and soft. Remove from the pan and set aside.

Add the remaining olive oil (1 tbsp) to the same pan. Fry the garlic and halved cherry tomatoes for 2 minutes. Add the chopped tomatoes and dried oregano, season with salt and pepper, and let the sauce simmer gently for about 5 minutes.