Sprinkle eggplant slices with salt and let sit for 30 minutes to remove bitterness. Rinse and dry.
Pre-heat grill or grill pan over medium heat.
Drizzle eggplant slices in extra virgin olive oil and grill until tender and browned, about 4-5 minutes per side. Let cool and cut into ½ inch cubes.
In a bowl, combine the diced Roma tomatoes, chickpeas, black olives and diced eggplant and set aside.
In a separate bowl, combine all ingredients for the dressing except for the extra virgin olive oil and salt. Drizzle in olive oil while whisking to create and emulsion. Season with salt to taste taking into account the eggplant is already salted.
Toss salad in dressing and garnish with minced mint. Serve with pita chips!