Put your oven on a pre heat of 200 C. Prepare the aubergines to be roasted. Slice them lengthwise of around 12 cm thickness. Arrange them on a baking tray. Coast 1 tablespoon olive oil all over them and sprinkle some salt all over. Bake them in the oven for around ten minutes on each side until they appear golden to you. Set them aside for use in later parts of the recipe.
Come to the Avocado now. Remove the stone in its middle and then dice up the flesh. Put it in a small bowl and toss together with 1 tablespoon lemon juice and season with salt.
Cook the pasta now according to packet instructions. Bring a salted pan of water to boil, add the pasta and cook for ten minutes or until is tender but still firm to the touch. Drain it and tip it into a large bowl.
Dice the aubergine. Add it to the pasta in the bowl along with the avocado, red pepper and feta. Toss together everything gently. Pour the left lemon juice and olive oil over the salad and mix in. Season with season according to your preference and serve right away.