Grill the Baygun over your stove or in the grill until nice & tender from all sides, A nice smell will definitely spread into your house & u will know your baygun is done.
take it of fire or out of the grill & take off the skin while it's still hot.
Put all ingredients in a food processor except the 3 tbsp olive oil & dry berries.
Process all & make a nice & creamy dip
Serve at room temp after drizzling it with olive oil & Samaq from the top.
You can eat this with hot naan, Pitta bread, bread sticks, cut veg.
* some people like their "baba Ghannoj" to have chunky bits so they don't process it for too long.