Preheat the oven to gas 6, 200°C, fan 180°C. Put the aubergines in a large roasting tin and rub them with olive oil. Prick with a fork and bake for 1 hour. Prepare the flatbreads. Sift the flour, baking powder and 2 tsp salt into a large bowl. Add the oil and 150 ml (1/4 pint) warm water and mix until you have a tacky, but not sticky, dough. Tip onto a floured surface and knead for 10 minutes until smooth. Place into a clean bowl and cover with cling film. Leave in a warm place for an hour. While the dough is rising and the aubergines are cooking, prepare the dukka. In a dry pan, heat the almonds and hazelnuts for 4-5 minutes or until lightly toasted. Set aside. Dry fry the sesame, coriander and cumin seeds for 30 seconds or until fragrant. Whizz the nuts in a food processor until finely chopped and put them into a bowl with the nigella seeds and sea salt. In a pestle and mortar pound the sesame, coriander and cumin seeds to break them up. Add these to the nuts and combine. Set aside. When the aubergines are tender, remove from the oven and leave to cool slightly before peeling off the skin and cutting off the top. Place the aubergine flesh, garlic, tahini, lemon and 1/2 tsp of salt in a food processor and whizz until nearly smooth. Remove, taste for seasoning and set aside. Knock back the flatbread dough and divide into 12 pieces. Roll out each piece into a rough circle until they are as thin as possible, (around about 1mm). To cook, drizzle a little oil in a frying pan, then heat on medium flame and cook the flatbreads one at a time for 2 minutes on each side. They should go slightly golden and bubble in places. Add a little more oil as necessary as you cook each bread. When you've cooked them all, wrap the hot flatbreads in a tea towel to keep them soft. When the flatbreads are all cooked mix the chopped herbs into the baba ghanoush. Present this on a wide serving dish, drizzle with the olive oil and scatter with pomegranate seeds. Serve the baba ghanoush with the flatbread and the dukka sprinkled on top.