Preheat the oven to 400F.

Place the eggplant on a baking sheet and drizzle some olive oil over the top, then season with salt and black pepper. Roast for 15 minutes or until tender and lightly browned, flipping the eggplant over half way through the cooking time. Leave to cool.

When the eggplant is room temperature, construct the salad by placing the arugula, cherry tomatoes, red bell pepper, black olives, eggplant, mint and oregano in a large bowl.

Toss to combine, then make the dressing by mixing the extra virgin olive oil, lemon juice, salt and black pepper together in a dressing shaker.

Finish with the crumbled feta cheese.