Chop the eggplant into ¼" slices either lengthwise or crosswise. I cut lengthwise but it's up to you. Score the flesh side with a sharp knife.

In a small bowl, combine, harissa, olive oil, agave, garlic, cumin and salt & pepper.

Brush the harissa mixture on the eggplant.

Preheat the grill or the grill pan (if cooking indoors).

Lightly grease the grill with cooking spray; place the eggplants on the hot grill and cook covered for about 2 minutes. Change the angle of the slices to get nice grill marks and cook for another minute. Gently flip and cook on the other side for another 2~4 minutes or until the eggplant is cooked through and tender.

Remove from the grill and sprinkle with the chopped mint. Serve over rice or quinoa or any other grain.