Make 8 incisions around <quantity>1</quantity> medium eggplant

Insert <quantity>1</quantity> small peeled garlic clove in each incision

Coat the eggplant with vegetable oil to taste

Place a wire rack directly over an open flame over medium-high heat, and grill all sides of the eggplant until soft and charred

Peel the eggplant and remove the stem

Place the eggplant in a food processor

Add <quantity>2<unit>tbsp</unit></quantity> of plain yogurt and salt, black pepper, and cumin powder to taste

Add the juice out of <quantity>½</quantity> lemon

Add <quantity>2<unit>tbsp</unit></quantity> of tahini

Blend on high speed until smooth and creamy

Divide the eggplant purée into two serving dishes

Sprinkle <quantity>1½<unit>tsp</unit></quantity> of caster sugar on top of each in a uniform layer

Caramelize the surface with a blowtorch until deep brown. The eggplant brûlée is ready

Enjoy with your favorite bread!