Preheat the oven to 400°.
In a small mixing bowl, combine the yogurt, the garlic, and 1/8 teaspoon salt. Stir and refrigerate.
Spray a baking pan with cooking spray.
Combine the Wondra flour and the ras el hanout in a large zip-top bag.
Toss the eggplant with the flour mixture to evenly coat the eggplant. Shake out any excess through a colander into a large mixing bowl.
Toss the floured eggplant with the olive oil and place in an even layer on the roasting pan.
Roast at 400° until evenly browned and tender, 25 minutes. Turn once with a thin metal spatula during cooking.
Sprinkle the eggplant with 1/4 teaspoon salt. Scatter the mint on top and transfer the finished eggplant to a bowl.
Serve on individual plates, with yogurt sauce and harissa.