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Dust the aubergine slices in the flour, mixed with some seasoning.
Heat 2 tbsp of the olive oil in a large frying pan until shimmering.
Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside.
Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium).
Set aside to rest for 5 mins, then slice.
Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water.
When ready to serve, mix half the dressing with the lamb’s lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.