Broiled Eggplant with Tahini Sauce and Pomegranate Seeds

Ingredients

• 1/4 cup well-stirred tahini
• 2 tablespoons freshly squeezed lemon juice
• 1 large clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 cup cold water, or as needed
• Salt
• Freshly ground black pepper
• 1 eggplant (1- to 1 1/2-pounds)
• 2 tablespoons extra-virgin olive oil, plus extra for oiling the baking sheet
• 1/4 cup pomegranate seeds

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