Cooking time

• For the baba ganoush, cut the eggplants all around and place them whole in an oven at 200 degrees. After 45 minutes, you can dent them with your finger. If so, they’re ready to come out of the oven.
  Then cut them open lengthwise and let them cool for a while.
• In the meantime, you can grind the red peppers, vinegar, olive oil and salt and pepper in a food processor for the shatta.
  Finely chop the red onion.
• Cut the little gems into halves lengthwise. Remove the outer leaves if they have become a bit ‘ugly’.
• Scoop the flesh out of the eggplants, put it in a food processor together with the tahina, ground coriander seeds, a little salt and pepper. Grind it for 60 seconds. Taste and determine what you are still missing. More tahina? More salt? More pepper? Season it however you like.
• Now you can prepare the salad boats. Place two halves on a plate. Scoop the baba ganoush generously. Pour a string of shatta over it. Drizzle with some nigella seeds and chopped red onion.