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Spoon the tahini paste into a bowl, add the water gradually and beat constantly with a whisk. At first the tahini will become denser (don’t panic!) and then it will start to loosen up. Stop when you hit the texture you like.
Add the lemon juice and salt to taste. You can keep the sauce refrigerated, tightly covered with plastic wrap, for up to 2 days (it gets a bit thicker in the fridge).
Prick the eggplant in several places with the tip of a sharp knife so that they won’t explode in your face and make a mess in the kitchen.
Char the skin of the eggplant on all sides over an open flame on the burner or hot charcoal on a barbecue, turning every 5–6 minutes — the skin needs to harden up and get a bit crispy.
Arrange the whole burned eggplant on a serving plate, then season to taste with salt and pepper and dress with the lemon juice and olive oil.
Drizzle the White Tahini Sauce on top, sprinkle with the pomegranate seeds and the chopped cilantro and drizzle with a little more olive oil.