First, preheat oven to 400 degrees F. Drizzle ¼ cup of the oil onto a sheet pan and place the eggplant cut side onto the pan, moving the eggplant around gently until it’s thoroughly coated with the oil. Then, season both sides of the eggplant with salt and black pepper. Place the sheet pan into the oven and roast for 25 minutes cut side down, until browned.

While eggplant is cooking, heat a dutch oven or large pan on Med. Dice the onion and mince the garlic. Place ¼ cup of oil in pan and cook the onions until softened or ~10 mins. Add the garlic and Spicy Mint spice blend and stir. Cook for 2-3 mins until fragrant.

Drain the can of chickpeas. Add the chickpeas, diced tomatoes, and tomato paste to the pan. Fill the empty tomato can with water and add to pan (approx 1.75-2 cups of water). Stir to mix and bring to a simmer. Lower heat to Med-Low until eggplant is ready.

When the eggplant is roasted, remove from oven and arrange the eggplant halves in the serving dish with the stew. Garnish with fresh mint leaves and a drizzle of vegan yogurt.