Mediterranean Grilled Eggplant

Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper.  Grill eggplants until tender and slightly charred, about 3 minutes per side.  Top grilled eggplants with feta and parsley, then squeeze lemon juice over.  Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency.  Serve eggplant warm with tahini dressing.