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Cut the eggplants into wedges, season with salt and let sit for at least 20 minutes, but preferably 1 ours.
Rinse the eggplants under water and dry path using a paper towel.
Preheat the oven to 200 degrees Celsius.
Add the eggplants to an oven safe baking dish.
Drizzle with a little bit of olive oil and honey/fiber syrup/agave and harissa. Bake for 25-30 minutes, until soft and tender and golden brown.
Meanwhile add tahini and lemon juice to a high speed blender and mix for a 20-30 seconds. Scrape the sides as needed. This will make the tahini smooth, creamy and a bit fluffy.
Add the drained chickpeas, garlic, cumin, paprika powder (if using) and sea salt. Mix until it's almost smooth. Scrape the sides a few times as needed. The hummus will be quite thick now.
Add a little bit of aquafaba and mix again. Add some water and more aquafaba until it reaches the right consistency. Add roughly chopped mint and mix for a few seconds more. Taste to check if more seasoning is needed.
Take out the eggplants from the oven.
Spread hummus at the bottom of a plate. Top with the baked eggplant wedges, arugula, feta cheese, chopped almonds and fresh mint.