Preheat the oven to 200°C, fan setting.
Slice the aubergines in three, lengthways and then cut them into long bite-sized pieces.
In a small bowl, mix together the dressing ingredients.
Place the aubergine slices onto a large baking tray and spoon over the dressing. Mix well until all of the aubergines are coated in the dressing, then cook for 30 minutes until the aubergines feel soft.
While the aubergines are cooking, place all of the green tahini sauce ingredients into a powerful blender and blend until a smooth sauce forms – adding a dash more almond milk if it feels too thick.
Once the aubergines have cooked, remove them from the oven and spoon onto a large serving plate.
Drizzle the aubergines with the green tahini sauce (spooning any leftover sauce into a small bowl to serve on the side). Use your hands to crumble over the feta and sprinkle with the chopped parsley, pine nuts and a crack of black pepper before serving.