Slice the eggplant, put in a glass jar; pour apple cider vinegar over the eggplant—so that the everything is covered by the vinegar. Press the eggplant down (I usually use a smaller water-filled glass bottle to weigh down my fermenting veggies), and leave for 2-3 days.
Once the eggplant is thoroughly soaked (the skin will lose its dark colour, and will become purple or even pink), squeeze the moisture out of it.
Now, chop the peppers, mince the garlic, grind the pepper, throw in some cumin, salt, and some chopped parsley (or cilantro, or dill), mix together, put in a bowl, pile the eggplant over the mixture, stir, pour olive oil on top – to that everything is covered once again.
Leave to marinate (not in a fridge, but in a cool place) for a couple of days.
When the eggplant is well saturated with the oil and the flavours, put everything in a blender and give it a good stir.

There is your RAW baba ganoush. Pour in a bowl, decorate with greens (Arabs would pour more olive oil on top and maybe sprinkle some paprika too.)
Serve with raw crackers, breads, or as a dip for veggies.

• For an Israeli version, you can add tahini, or raw “mayo”. For traditional Arabian dish, olive oil should suffice.

Enjoy!