5 from 5 votes

Spicy grilled garlic Lime Baba Ghanoush { Eggplant Dip }

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Layla


  • 1 large eggplant
  • 3 cloves sliced garlic
  • 2 tablespoons tahini paste
  • 1 teaspoon red pepper flakes
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 teaspoon lime juice (or lemon
  • Extra virgin olive oil


  • pour 1 tsp olive oil onto a hot griddle or pan.
  • slice the eggplant into thin slices and place in the pan.Grill for 5 minutes and flip.
  • Add the sliced garlic and allow the eggplant and garlic to cook for another 4-5 minutes until the eggplant is well done and soft. Remove from heat and place in a small bowl.
  • Remove the skin off the edges of the eggplant. Add 2 tablespoons tahini sauce, 1 teaspoon red pepper flakes, 1 tsp salt, 1/4 teaspoon back pepper, and 1 teaspoon lime juice. Mix with a fork or blend in a food processor until everything is well combined and creamy.
  • Top with olive oil and serve cold or warm.
  • Can be stored in fridge for up to 1 week.