Turkish Baked Eggplant with Chile, Feta, and Mint

Cut in half the eggplants lengthwise and then score a diamond pattern into the flesh of each half on the cut surface, being careful not to cut all the method through. Pour about 10 tablespoon olive oil over them and season with salt and pepper.

While the eggplants are cooking, saute the onions in 1/4 cup olive oil up until soft and golden. Add the garlic and chiles and cook for another 2 minutes, up until they are soft as well.

When the eggplants hurt put them on a serving plate, cut-side up, and squeeze lemon juice over them. Gently push the cooked flesh down to make a little bit of room for the onions. Fill the eggplant cavities with the onion and spray the feta on top.

Dab the yogurt over the eggplants and toss on the mint leaves. Drizzle extra virgin olive oil over the top before serving. You can serve this warm or at space temperature level.