Roasted Eggplant Salad with Feta Dressing

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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