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.