Preheat oven to 350°F (175°C).

Halve the eggplant lengthwise.

Brush all sides of the eggplant halves with extra virgin olive oil.

Place the eggplant halves cut-side down on a baking sheet.

Bake for 25 minutes.

Brush the onion, garlic (unpeeled), and halved red bell pepper with olive oil.

Add the oiled onion, garlic, and red bell pepper to the baking sheet with the eggplant.

Bake for an additional 25-30 minutes, or until the vegetables are tender.

Let the eggplant cool slightly.

Scoop out the flesh of the eggplant and place it in a food processor or a wooden bowl.

Squeeze the garlic pulp from the skins, peel the red bell pepper, and add them to the eggplant.

Add the cooked onion, oregano, lemon juice, extra virgin olive oil, salt, and pepper to the eggplant mixture.

Process the mixture in a food processor or finely chop by hand. Avoid pureeing completely.

Fold in 3 ounces of the crumbled feta cheese.

Spoon the mixture into a serving bowl.

Sprinkle the remaining feta cheese around the edge of the mixture.

Mound minced parsley in the center.

Serve with pita bread or crackers.