Diyarbakir Babaganuc Description and Distinctive Features of the Product: Diyarbakır Babaganuç is a regional dish prepared by grilling eggplants on the barbecue, peeling them after roasting, pounding them with a mallet, and cooking them with green peppers, garlic, butter, and eggs.Having a long history, Diyarbakır Babaganuç holds a significant place in Diyarbakır's cuisine. It has a production method specific to the geographical region in terms of preparing the components, contributing to its association with a geographical boundary and 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 grilled over open flames, turning them until they are charred. The peeled skin of the grilled eggplants is removed, and they are drained of excess water. Then, they are pounded with a wooden mallet in a deep bowl. Green peppers are peeled and pounded together with garlic. In a pan, butter is heated, eggs are added, and they are stirred and cooked. Crushed eggplants, garlic, green peppers, and salt are added to the pan and mixed. The cooked Diyarbakır Babaganuç is placed on a plate, and the remaining butter in the pan is poured over it before serving hot.