In a bowl combine the garlic, yogurt, feta and the oregano. Stir well, season to taste and set aside.
Meanwhile slice the aubergines into slices 5 mm (1/4 in) thick. Put a griddle pan over a high heat, brush the aubergine slices with a little oil and griddle, in batches, until they begin to char and soften.
Spread each aubergine slice with the yogurt mixture and top with a basil leaf and a Sunblush tomato. Roll the slices up, garnish with basil leaves, drizzle over a little olive oil and serve.