serves 4 to 6
No other place in Greece boasts as many eggplant recipes as the island of Lesvos in the northeastern Aegean. Most, if not all, of these dishes arrived on the island with the wave of Greek refugees from Asia Minor in 1922, who brought with them a sophisticated, aromatic cuisine that transformed the rural cooking of the country.
8 small Japanese or other thin eggplants, such as Antigua or Fond May, each about 6 inches (15 cm) long, trimmed
4 large garlic cloves, cut into very thin slivers
½ cup (120 ml) extra-virgin Greek olive oil, plus more for drizzling, if desired
Salt and freshly ground black pepper
½ cup (120 ml) dry white wine
4 ripe large tomatoes, chopped or grated, or 2 cups (330 g) chopped canned tomatoes
2 tablespoons dried Greek oregano or savory
½ cup (25 g) chopped fresh parsley
⅔ cup (100 g) crumbled Greek feta
Peel the eggplants lengthwise at ¼-inch (6 mm) intervals so the exterior has alternating peeled and unpeeled stripes. Using a sharp paring knife, make four small (½-inch / 1.5 cm) lengthwise incisions in each eggplant and stuff each with a sliver of garlic.
In a large wide pot, heat the olive oil over medium heat. Add the eggplants and cook, turning occasionally, until lightly browned and softened on all sides, for about 10 minutes. Season lightly with salt and pepper. Gently stir in the remaining garlic slivers, being careful not to burn them. Add the wine and as soon as it steams up, add the tomatoes. Season to taste with salt and pepper, cover, reduce the heat to low, and simmer until the eggplants are tender, about 35 minutes.
Add the oregano, parsley, and feta and cook for a few minutes more, just until the feta starts to melt. Remove from the heat and serve, drizzled with additional olive oil if desired.