Preheat Traeger grill to 500F. Using a fork, poke some shallow holes all over the eggplants. This will help with peeling them after cooking.
Place the eggplants directly onto the grill towards the back perimeter where it gets hottest. Cook, turning often, until black all over and soft in the middle, around 15 minutes total. Transfer to a wooden board. Using a wooden spoon, slice the flesh of each eggplant in half, keeping the stem intact. Let cool for a few minutes and peel off all of the skin. Keep the stem intact for presentation purposes.
In a food processor, combine the feta cheese and its packing water. Blend until smooth and creamy. If the mixture is too thick, add a bit of water. If it is too loose, add a bit more feta cheese.
Spread the whipped feta in an even layer onto a serving platter. Top with the peeled eggplants and drizzle with the Bomba or chile oil. Season with Maldon salt and top with fresh mint. Serve while still warm or at room temperature.