Preheat the oven to 200°C (180°C fan)/400°F (350°F fan)/gas mark 6 (gas mark 4 fan).
Place the aubergine halves cut side up in a baking tray or ovenproof dish, and drizzle over 1 tablespoon olive oil.
Smear 1 teaspoon rose harissa paste and 1 teaspoon maple syrup over each aubergine half. Bake in the oven for 30-40 minutes, until the aubergine halves are tender and soft to the touch when you push a spoon into the flesh.
Meanwhile, tip the drained chickpeas and cherry tomatoes into a separate baking tray and drizzle with 1 tablespoon olive oil. Stir through the chilli and garlic until everything is well coated, then season with a pinch of salt.
Bake in the oven along with the aubergine for 30 minutes, until the chickpeas are crisp and golden and the tomatoes are juicy.
Divide the chickpeas and tomatoes between four plates, and place an aubergine half on top of each. Top each with a generous spoonful of coconut yoghurt, a handful of torn mint and a scattering of pomegranate seeds.
If you’re really hungry, eat them with flatbreads or pittas.