Mediterranean Grilled Eggplant Spread

½ red bell pepper

1 large eggplant, peeled and sliced

2 thick slices red onion

¼ cup extra-virgin olive oil, or more to taste

2 tablespoons chopped fresh basil, or to taste

1 ½ teaspoons chopped fresh oregano, or to taste

¼ lemon, juiced

sea salt and ground black pepper to taste

¼ cup crumbled feta cheese

Preheat an outdoor grill for high heat, and lightly oil the grate.

Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to sweat , about 10 minutes; peel the charred skin off the pepper.

Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.