Place the whole, unpeeled aubergine on a baking tray, prick several times with a fork, and drizzle with a little oil. Roast at 190°C (Gas Mark 5 / 375°F) for about 15 minutes. Add the unpeeled garlic cloves to the tray, and return to the oven for a further 10 minutes. When the vegetables are all soft, remove from the oven and leave to cool for several minutes.

While the vegetables are roasting, prepare the pastry. Roll it out on a lightly floured surface, then carefully transfer it to a greased pie dish (mine measured 9 1/2 inches). Gently press the pastry into the corners of the dish, being careful not to stretch or break it. Trim off any excess pastry, but do leave a slight overhang to allow for the pastry shrinking as it cooks.

Prick the base of the tart several times with a fork, and place in the oven to blind bake for around 20 minutes, or until golden brown.

When the aubergine is cool enough to handle, chop it into 1/2 inch dice. Pop the flesh out of each garlic clove, and chop finely. Lightly beat the eggs in a bowl, and add the aubergine, roasted garlic, fresh basil, and plenty of seasoning.

When the pastry is ready, you can trim the edges fully if desired, or you can leave it looking slightly rustic like I did. Add the egg and aubergine mixture to the tart base, and ensure the aubergine and basil are evenly distributed across the base of the tart.

Add plenty of teaspoon-sized dollops of ricotta to the top of the tart, and add some more black pepper if desired. Top with the finely grated parmesan.

Return to the oven for a further 35 minutes or so, until the egg is set.