Preheat the oven to 180 °C.
Wash the eggplants, cut them in half lengthwise and place them on a baking tray lined with baking paper, cut side down. Cook for 30 minutes.
Take out the eggplants and remove the stem ends. Peel the garlic and puree in a blender with the eggplant and feta cheese.
Season with lemon juice, salt, pepper and oregano.
Refrigerate for 30 minutes.