Let's get cooking!

Wrap the eggplant in aluminum foil and cook it on a grill for 45 minutes, or until it's very soft (squishy even!).

Meanwhile, mix all the tahini ingredients to make the sauce. Try to get as smooth texture as possible. The tahini should not be too thick but not watery either, so add water with caution, until you get the preferred texture.

When the eggplant is really soft, take it out of the grill and place in a bowl filled with cold water and ice cubes. The eggplant's skin will come off easily that way. Alternatively, let the eggplant cool for half an hour and manually peel off the skin. That would take longer and be messier, but it's still doable. Place the skinless eggplant on a serving dish, and drizzle tahini sauce on top.

If your grocery store sells pomegranate, spread some pomegranate seeds on top of the tahini. This adds a lot of flavor and richness to the dish! At the time of preparation of this recipe I couldn't get a pomegranate unfortunately, so my improvement suggestion is not visual.. Best served with a thinly-chopped salad with a lemon-olive oil dressing, and a bread of your preference.