Preheat the oven to 425°. I remove the stem and green stalk. It makes for a great presentation but you don’t eat it so I just remove it beforehand. It’s up to you if you want to leave it on or remove it. Cut the eggplants in half lengthways. Make four or five angled cuts in the cut side of each eggplant half, being careful not to cut through the skin. Repeat at the opposite angle to get a diamond-shaped pattern.
Place the eggplant halves cut-side up on a baking sheet lined with parchment paper. Brush each half evenly with olive oil. Using a brush allows the oil to be spread evenly making it easier for the eggplant to absorb the oil. If you drizzle, only parts of the eggplant will get oil. Sprinkle with kosher salt and pepper. Roast for 40 - 45 minutes. The flesh should be charred, soft, and separated.
Drizzle some balsamic vinegar over the eggplant. Use as much as you like. Sprinkle with the feta.
Sprinkle with a little salt, if desired.
*You can use balsamic glaze instead of balsamic vinegar
Roasted Eggplant with Balsamic and Feta https://www.thegeneticchef.com/eggplant-with-balsamic-and-feta/