Cut the baby eggplant in half, lengthwise. Score the baby eggplant, cutting slits into just the flesh (not the skin). Make about 5 cuts diagonally across the baby eggplant. Make another set of cuts diagonally the other way to create a cross hatch pattern. Brush with 1 tbsp. olive oil and set on a baking tray. Bake at 400 degrees F for 35 – 40 minutes or until tender.
Meanwhile, combine 2 tbsp. olive oil, lemon juice, mint, garlic, salt and pepper in a food processor until smooth.
When eggplant has finished cooking, transfer to a serving plate. Top with mint sauce and crumbled feta cheese.