Grilled Eggplant with Tahini Sauce

Method

1. Lay the eggplant rounds in a single layer on a clean kitchen towel or paper towels and sprinkle both sides evenly with the 1.5 teaspoons of salt, then let them sit for 25 to 30 minutes; this draws out bitter liquid and prevents the eggplant from turning mushy or absorbing too much oil on the grill.
2. After resting, you will see beads of moisture on the surface; press each round firmly with paper towels to blot away all the liquid and salt.
3. Brush both sides of the dried eggplant rounds with olive oil and season with black pepper (no extra salt needed since the rounds are already seasoned).
4. Preheat the grill to medium heat, about 375 to 400 degrees Fahrenheit, and clean and oil the grates well, since eggplant can stick if the grates are not properly prepped.
5. While the grill heats, make the tahini sauce by whisking the tahini, lemon juice, minced garlic, and 1/4 teaspoon salt together in a bowl; the mixture will look thick and seize up at first, which is normal.
6. Slowly whisk in the water, one tablespoon at a time, until the sauce turns smooth and pourable, similar to a thick salad dressing; add more water if needed to loosen it further.
7. Place the eggplant rounds on the grill and cook for 4 to 5 minutes per side over direct medium heat, checking that the underside develops deep golden-brown grill marks before flipping.
8. Eggplant is done when both sides are deeply browned with clear grill marks and the flesh feels completely soft and creamy when pressed with tongs, with no firm or spongy resistance in the center; undercooked eggplant will taste bitter and rubbery, so err on the side of a bit more time.
9. If the outside is browning too quickly while the inside still feels firm, move the rounds to indirect heat and close the lid for a few extra minutes to finish cooking through gently.
10. Arrange the grilled eggplant rounds, slightly overlapping, on a serving platter.
11. Drizzle generously with the tahini sauce, then scatter pomegranate seeds, chopped mint or parsley, and a light dusting of sumac over the top before serving warm or at room temperature.