Preheat your oven to 220°C (425°F). Line a roasting pan with baking paper.
Wash and trim your eggplants cut into large cubes.
1 kilogram eggplants
Salt and let stand for 60 minutes to sweat then pat dry.
Place on your baking tray add the oil and harissa and toss together until the eggplant is well coated.
1-2 tbsps Harissa paste, ¼ cup extra virgin olive oil
Roast the eggplants until they are golden brown, turning half-way through the cooking process (approximately 40 minutes total). Allow the mix to cool slightly when done.
In the meantime prepare the rest of your ingredients.
Rinse your rocket (arugula) and either pat dry with a towel or spin dry in a salad spinner. Transfer to a bowl.
2 cups baby rocket/arugula, tightly packed
Rinse your cherry tomatoes, pat dry and then cut them in half. Add to your bowl.
2 punnets cherry tomatoes
Put all your dressing ingredients in a small food processor or blender, season and blitz until smooth.
⅓ cup fresh mint leaves, 3 tablespoons lemon juice, freshly squeezed, ½ cup Greek yogurt
Add your cooled eggplant to the bowl with the rocket (arugula) and tomatoes and toss until well combined.
Arrange in a salad bowl and place the dressing in a small bowl or sauceboat and serve on the side.