Roasted Eggplant Salad with Feta Dressing

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cut the eggplants into thick slices

cut the slices into half-moons

add to a  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

halve the tomatoes

chop the parsley

slice the red onion

mince the  garlic cloves

to a large bowl,  add half of the feta, garlic, 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 crumbled feta and black pepper