Preheat the oven to 220°C. Put the eggplant into a large roasting pan. Combine 2 tablespoons of oil and garlic then spoon over the eggplant. Season and toss gently to coat. Spread evenly over the base of the pan. Roast for 20-30 minute until tender and golden. Set aside to cool.
Increase the oven temperature to 240°C. Put the tomatoes into another roasting pan. Spoon over remaining oil and season well. Roast for 5-8 minutes until skins just start to wrinkle, but tomatoes still hold their shape. Set aside to cool.
For the dressing; stir in the tahini, honey and 2 tsp of warm water together. Add oil, vinegar and season. Whisk until well combined.
Spoon the eggplant, basil and pine nuts onto a large platter. Top with the brie and tomatoes. Spoon over the dressing and serve.