For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.
Preheat oven to 400 degrees. Coat a large baking sheet generously with 2 TBS of the olive oil. Arrange the eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for about 15 minutes. Carefully flip each piece: they should be blistery and puffy and should release from the pan easily. Once flipped, sprinkle them with additional salt and pepper. Return to the pan in the oven for another 10 minutes or so.
While eggplant is baking, heat a large non-stick frying pan on medium heat. Brush the cheese with the remaining 1 TBS of olive oil. Sear the cheese in the pan 2 minutes on each side. The cheese should soften and brown on the outside.
On a plate, arrange the eggplant slices and Halloumi cheese. Drizzle with the Harissa sauce and garnish with mint or parsley. This can also be served on a roll as a sandwich.