Preheat the oven to 450°F. Line a baking sheet with parchment paper if desired for easier cleanup.

Place the eggplants directly over a gas flame or under a broiler set to high heat. Turn frequently with tongs until the skin is deeply charred and blistered on all sides, about 20 minutes. The eggplants should feel very tender underneath the skin.

Transfer the eggplants to the baking sheet. Slice each one open lengthwise and gently press open like a fan. Drizzle with 3 tablespoons olive oil and season generously with salt and black pepper.

Roast for 25–30 minutes until the centers become creamy and the edges darken deeply.

While the eggplants roast, place the pine nuts in a dry skillet over medium-low heat. Stir frequently until lightly golden and fragrant, about 3 minutes. Remove immediately from the pan.

In a small bowl, whisk together ¼ cup olive oil, harissa paste, and minced garlic until smooth and pourable.

Remove the eggplants from the oven and gently open them further to expose the soft center. Spoon the harissa oil over the hot eggplant.

Top with crumbled feta, toasted pine nuts, and fresh dill.

Serve warm with bread, pita, or alongside other mezze dishes.