Diyarbakir Babaganuc Description and Distinctive Features of the Product: Diyarbakır Babaganuç is a traditional dish made by grilling eggplants over an open flame, peeling them after roasting, mashing them with a mallet, and then cooking them with green peppers, garlic, butter, and eggs. With a long history, Diyarbakır Babaganuç holds an important place in the culinary culture of Diyarbakır. The dish features a unique preparation method that is specific to the region, enhancing its connection to the geographical area and contributing to its reputation. Production Method: In the production of Diyarbakır Babaganuç, preferably eggplants grown in the summer months within the geographical boundary and green peppers are used. Ingredients (for 6 people): - 2 kg eggplants - 3-4 green peppers - 3-4 eggs - 2-3 tablespoons of butter - 7 cloves of garlic - 15-20 g of salt Preparation: Eggplants and green peppers are roasted over an open flame, turning them until they are completely charred. Once grilled, the skin of the eggplants is peeled off, and any excess water is drained. The eggplants are then mashed using a wooden mallet in a deep bowl. Green peppers are peeled and mashed along with garlic. In a pan, butter is melted, and eggs are added. The eggs are stirred and cooked. Crushed eggplants, garlic, green peppers, and salt are then added to the pan and mixed well. The cooked Diyarbakır Babaganuç is transferred to a plate, and the remaining butter from the pan is poured over it before serving hot.