Turn the oven to 180°C, air circulation, and put your rack halfway in the oven.
Cut the aubergines in half lengthwise and scoop the pulp leaving just a bit so that the skin doesn’t fall apart. Roughly chop the pulp, sprinkle some salt over it and keep aside.
Place a large sauté pan over medium heat. Pour 2 tablespoons of oil. Sauté in batches the aubergines for 3-4 minutes, flesh side down only, until they get a bit golden brown. Remove from the pan and keep aside.
In the same pan over medium heat, add 3 tablespoons of oil and add the onions, sautéing for about 5 minutes until they become translucent. Add the minced meat and the garlic, increase the heat and continue sauteing until all the meat has been sautéed and a nice color has been achieved.
Add the tomatoes, the aubergines pulp along with the parsley, all-spice, coriander and oregano. Reduce the heat to low and simmer for about 10 minutes for all the ingredients to come together and the tomato juices to be absorbed. Season with salt and pepper to taste, add the feta and gently mix well and keep aside.