Ventaglio di Melanzane with Spicy Tomato, Feta, and Zhug by Tanerxaydin

Ingredients

• 2 medium eggplants (eggplant), sliced lengthwise into 1/4-inch thick planks
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 3 cloves garlic, minced (2 for sauce, 1 for zhug)
• 2 fresh red chilies, finely chopped (1 for sauce, 1 for zhug, adjust to taste)
• 2 tbsp tomato paste
• 1 (400g/14.5 oz) can crushed tomatoes
• 1 cup mixed fresh herbs (such as parsley and cilantro), roughly chopped
• 150g (5 oz) feta cheese, crumbled

Instructions

1. Preheat oven to 200°C (400°F). Arrange eggplant slices on baking sheets, brush with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20-25 minutes, flipping halfway, until golden and tender.
2. While eggplant roasts, prepare the spicy tomato sauce. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1 chopped chili, sauté for 1-2 minutes until fragrant. Stir in tomato paste and cook for another minute.
3. Pour in crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
4. For the zhug, combine the remaining 1 tbsp olive oil, 1 minced garlic clove, 1 chopped chili, and 1 cup mixed fresh herbs in a small food processor or blender. Process until a coarse paste forms, scraping down sides as needed.
5. To assemble, spread a thin layer of spicy tomato sauce in the bottom of a baking dish. Layer roasted eggplant slices, overlapping slightly to create a fan shape. Top with more tomato sauce and a sprinkle of crumbled feta cheese.
6. Repeat layering until all ingredients are used, finishing with a layer of sauce and feta. Bake for 20-25 minutes at 180°C (350°F) until bubbly and heated through.
7. Remove from oven, top with a generous dollop of fresh zhug, and garnish with extra fresh herbs before serving.