Put eggplant in the spotlight with this vegetarian dish.
Buzz all the ingredients in a food processor until creamy. Taste for seasoning. You can make this one day in advance.
Slice eggplants lengthwise, removing green tops. Score the flesh side of eggplant. Brush with olive oil and then grill flesh down for four minutes, then turn and grill skin side for another four minutes. You’ll see the eggplant bubbling up between the score marks.
Lay grilled eggplants, flesh side up, on a platter and sprinkle with sea salt. Spoon whipped feta generously over the eggplant and then top with fresh basil.