Pre-heat the oven to 425ºF.

Smash the garlic cloves to remove the skin and make sure they are thin enough to stuff into the eggplant. Do this by placing the knife blade horizontal to the cutting board and garlic clove, with the edge facing away from you. While holding the knife handle with your non-dominant hand, use a fist or the lower palm of the other and press firmly down on the blade to smash the garlic. The skin should come off immediately and easily.

Place the eggplants skin side down on a cutting board or baking tray.

Make knife cuts into each eggplant half. Place the knife straight into the eggplant and carefully rotate right and left a few times. This will create a small opening in the eggplant.

In each crevice, take a garlic clove. Stuff it in the small cuts you created. Add a clove of garlic (or half of a clove) into each crevice. If there is more garlic left, make more holes.

Brush the top of each eggplant half (the side with the cloves) with 1 teaspoon neutral oil (like canola or avocado oil). (You can use your fingers)

Place each eggplant half skin side up on a greased or aluminum foil-lined baking sheet. This will make sure the skin gets dark while the inside and garlic roasts. Spread the eggplants out evenly - I used two smaller baking sheets.

Roast for 30-minutes.

After done, let sit for 15-minutes to cool down. This will make it easier to handle.

Using a spoon, scoop the roasted eggplant and garlic straight into the blender (or food processor). You can use your hands to rip the difficult parts out of the skins.

Add lemon juice, feta, extra virgin olive oil and salt to the blender.

Blend for 30-seconds or until smooth and creamy.

Empty into a bowl and serve immediately or keep in a airtight container for up to seven days.