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Preheat oven to 220C.
Score the cut side of the aubergines with a criss-cross pattern, brush with olive oil, salt and pepper and place on a baking tray, cut-side up and roast for 45 mins, until the flesh is golden brown and completely cooked.
Add remaining oil to a heavy pan and cook the onions with ½ tsp of salt, stirring often so that parts of the onion get really dark and crisp. About 15 mins in total.
De-seed the green chillies, keeping ⅓ of them separate. Add ⅔ of the chillies, cumin, sumac to the onions and stir for a few mins. Add the feta and cook for a few mins before removing from the heat.
Cut the flesh out of the lemon, ensuring you remove any seeds and chop the lemon flesh roughly. Add any juices, lemon flesh, the remaining green chilli and garlic to a small bowl.
Assemble the dish by transferring the roasted aubergines to a serving dish, spoon over the lemon mixture and top with the warm onion and feta mixture.
Serve warm or at room temperature.