►FILLING: Preheat broiler to high. Place eggplant on aluminum- lined baking sheet, skin side up. Broil on top rack 5 to 8 minutes, or until well charred. Remove from oven and cool, then chop into pieces.
►In a medium skillet, heat 1 tablespoon oil over medium heat until shimmering. Add eggplant, ½ teaspoon salt, cumin, paprika, and black pepper. Cook until eggplants have given up their moisture and reduced in volume significantly, about 10-15 minutes. Transfer to a large bowl and set aside.
►In the same skillet, heat remaining tablespoon oil over medium heat until shimmering Add onions and ½ teaspoon salt. Cook over low-medium heat until lightly caramelized, about 15-20 minutes. Add onions to eggplant mixture.
►GALETTE: Preheat oven to 400°F. Carefully roll out pie crust, and place filling in center. Smooth out mixture in flat layer, leaving roughly ½-inch room at edges. Fold the edges of the pastry into the middle 6 to 8 times, leaving the filling exposed in the center. Bake galette on the middle rack of the oven until crust is golden brown, 25 to 30 minutes. Remove from oven and cool.
►TOPPING: Combine first eight ingredients in a medium bowl. Top galette with ricotta followed by herb mixture before serving.