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Preheat your oven to 400F then prep your veggies.
Cut 2 medium sized eggplant into thin slices, then cube them up with a sharp knife. You’ll want them about ¼ inch on all sides. Add to a sheet pan lined with parchment paper. Drizzle with 2 tbsp olive oil, season with salt, pepper, 1 tbsp garlic powder, 1 tbsp oregano, and 1 tbsp paprika. Mix really well.
In a separate sheet pan, add 1 medium red onion cut up into petals, 3-4 thinly sliced garlic cloves, and 1 pint of cherry tomatoes. I use a toothpick to poke small holes in the tomato. Drizzle with 2 tbsp olive oil, then season with salt, pepper, and 1 tsp paprika.
Pop the veggies into your oven at 400F for 45-55 mins.
While thats going, grab a small food processor and whip together 1 cup greek yogurt with 2 oz feta, 1 tbsp garlic or onion powder, a pinch of salt, and juice of half a lemon. Whip well, then taste and adjust. Salt is going to be important here!
Spread the whipped feta at the base of a plate and top with your roasted veggies.
Then top it all off with 2-3 tbsp crushed pistachios, fresh cut basil, 1-2 ounces crumbled feta, a healthy drizzle of balsamic glaze, red chili flakes, and ENJOY