Preheat oven 400 degrees.
First, place eggplant, salt/pepper, garlic powder, oregano, and olive oil on sheet pan. Mix and spread apart so that the eggplant have room to roast and not stream.
Next, cook the eggplant on the medium rack for 20 minutes.
Now, take out and pour in the food processor with 1 tablespoon olive oil, red wine vinegar, feta, dill, olives, scallions and lemon. Pulse until becomes a fully blended.
Next, transfer to a bowl. Mix in eggs and breadcrumbs. The mixture will be wet but if turn spoon around and mixture sticks it will be good. If not add more bread crumbs.
Now, add potato wedges, olive oil, salt/pepper, oergeno, and garlic powder to sheet pan. Mix and push to edges.
Next, add the eggplant mixture and form a loaf.
Now, add to medium rack of oven 45 minutes. When done brush with ketchup or bbq sauce, srinkle with feta and dill and enjoy!