Preheat grill. Brush the aubergine with oil and grill about 4 minutes on each side, or until soft with visible marks. Meanwhile, in a bowl, whisk together the olive oil, garlic, chilli powder, oregano and vinegar until mixed together.
Remove the aubergine from grill and cut into 2 inch pieces. In a bowl, combine the aubergine with onion and toss with dressing. Lay some crisp salad leaves on a plate and add the aubergine mixture. Add the lychees, crumble the feta over the salad and add the pomegranate.