Spread a layer of paper towels on a clean surface and spread the eggplant on top. Sprinkle with salt and let stand for 5 minutes. Pat dry and toss the eggplant with the olive oil, vinegar, honey, spices, and garlic. Spread on a baking sheet.
Roast the eggplant until browned and caramelized, 30-40 minutes.
Put the lemon juice, soy sauce, mint leaves, parsley, almonds and feta in a large bowl. Remove the eggplant from the oven, add it to the bowl and toss.