Roasted Eggplant Salad with Feta Dressing

cut eggplants into thick slices

cut the slices in half

add to baking sheet, sprinkle with olive oil, salt, pepper  and oregano

toss to combine, place in a single layer, bake 30 minutes at 450°F/ 250°C

half the cherry tomatoes

roughly chop the parsley

thinly slice the red onion

mince the garlic

to a large bowl, add half of the feta block, garlic, olive oil, red wine vinegar, salt and pepper

mash with a fork until combined

add tomatoes,  red onion, parsley and eggplant

toss to combine

finish off with extra crumbled feta and black pepper