Method

• 1.
  For the dressing, place all ingredients and 1/2 tsp salt flakes in a small food processor and whiz to combine.
• 2.
  To make the confit garlic, heat oil in a small saucepan over low heat. Add garlic and cook for 20 minutes or until softened but not coloured. Cool completely in the oil.
• 3.
  Place eggplant and 2 tsp salt flakes in a colander set over a bowl. Set aside for 30 minutes, then rinse under cold water and pat dry with paper towel. Place in a bowl with paprika, fennel seeds and 1/4 cup (60ml) garlic oil (do not use cloves at this stage).
• 4.
  Preheat oven to 200°C. Line a baking tray with baking paper. Using the base of a cake pan as a guide, cut a large round from the pastry and place on prepared tray. Place a second cake pan, about 3cm smaller than the first, on top of pastry circle and use as a guide to lightly score a border (be careful not to cut all the way through the pastry).

• 5.
  Combine tomato paste, sugar and confit garlic in a bowl, crushing garlic with the back of a spoon. Season. Spread garlic mixture over pastry base, inside border. Arrange eggplant slices over pastry, inside border, with slices slightly overlapping. Brush border with egg and bake for 45 minutes or until eggplant is very tender.
• 6.
  Cool slightly, then top with basil leaves and dressing to serve.