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How to Make It
Preheat a grill to high (450°F to 500°F). Or heat a grill pan over high. Stir together olive oil, harissa, lime juice, honey, pepper, cumin, and 1/2 teaspoon of the salt. Brush 1 side of eggplant slices with harissa mixture. Reserve remaining mixture for serving.
Place eggplant slices on oiled grates, and grill, uncovered, until grill marks appear, about 3 minutes. Turn slices 90°, and grill, uncovered, until crosshatch marks appear, 2 more minutes. Flip slices, and repeat cooking and turning 90° until slices are fully cooked through.
Remove from grill, drizzle with remaining harissa mixture, and sprinkle with remaining 1/2 teaspoon salt. Top with cilantro, and serve with lime wedges. Serve warm or at room temperature.