Roasted Eggplant (Aubergine) Salad with Feta

Ingredients

• 250 g cherry tomatoes, halved or larger tomatoes, quartered
• 2 handfuls lettuce, torn into bitesize pieces
• 60 g feta, crumbled
• 700 g eggplant
• 2 & ½ tbsp oil
• Salt and Pepper
• 2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• 1 tsp 1 teaspoon thyme leaves, fresh or dried
• 1 tsp honey
• 1 tsp salt and black pepper