These vegetarian hors d'oeuvres fit right in with a lavender and goldenrod palette.
Preheat a grill over medium-high heat. Trim ends of eggplants and slice lengthwise into generous 1/4-inch-thick planks. Brush both sides with oil and season generously with salt and pepper. Grill, turning once, until soft and lightly charred in places, 2 to 3 minutes per side. Let cool to room temperature.
Cut each eggplant slice in half crosswise. Sprinkle each with 1 teaspoon feta and 1/2 teaspoon pine nuts. Gently press pine nuts into cheese to adhere. Roll up eggplant and secure with a wooden skewer. Garnish each with a basil sprig and serve.