Preheat your air fryer to 400°F (200°C) for about 5 minutes.

Slice a medium eggplant into ½-inch thick rounds.

Place the eggplant slices in a bowl, drizzle with olive oil, then toss with ground cumin, smoked paprika, salt, and pepper.

Arrange the seasoned eggplant rounds in a single layer inside the air fryer basket.

Cook the eggplant rounds at 400°F (200°C) for 12–15 minutes, flipping them halfway through.

In a small bowl, gently stir fresh pomegranate seeds with chopped mint leaves and a pinch of salt.

Transfer the hot eggplant rounds to a serving platter and sprinkle the pomegranate-mint mixture over the top.

Optionally, add a dollop of yogurt or sprinkle toasted pine nuts before serving.