Preheat the oven to 200C (375F).
Slice the aubegine into 2cm thick half moon slices. Wash them in a colander and pat dry.Lay them out on a parchment lined baking sheet and brush liberally with olive oil. Bake for 20 minutes
While the aubergine is baking cut the pita bread into small traingles and place in a bowl. Drizzle with 1 ½ tablespoon of the olive oil. Sprinkle with minced garlic and sea salt and mix well. Lay the pita pieces out on a baking sheet. Bake in the oven for approximately 10 minutes, keeping a close eye on them as they tend to catch quickly.
While the aubergine and pita bread are baking drain and wash the chickpeas (if using canned). In a small bowl chickpeas, lemon juice and minced garlic.
Make the yogurt dressing by combining the yogurt, tahini, cinnamon and black pepper. Stir well.
Divide the baked pita bread between two plates. Top each pita bread layer with a layer of roated aubergine followed by the lemony chickpeas. Top with the yogurt tahini mix and garnish with pomegranate seeds and fresh mint.