How to make
Make a few cuts along the eggplant lengthwise- up to 1 cm from its top. Wash and salt it, put salt in all of the cuts and leave for about an hour to drain from its bitter juice.
Mash the feta cheese with a fork and slice the tomato, press the garlic cloves, chop the parsley and dill very finely, grated the cheese coarsely. Once the eggplant has released its bitter juice, rinse it with water and put it in a baking dish with baking paper.
Mix the mayonnaise with the garlic, black pepper, feta cheese and salt. Put some of this in each of the eggplant's cuts along with the slices of tomato.
Bake the dish in a 390°F (200 °C) oven and just before you take it out, sprinkle it with the grated cheese, chopped dill and parsley.
