How to Make Baba Ganoush Eggplant Dip (Moutabbal)

Baba Ganoush is simple to make! What a delicious dip to make for a party or a side dish for a middle eastern feast.

INGREDIENTS:
2 eggplants
1 tsp sumac (http://amzn.to/2nHc5Kj)
1/4 tsp cumin (http://amzn.to/2o64ckW)
2 TBSP tahini (http://amzn.to/2odhgWq)
2-3 TBSP olive oil
juice of 1/2 lemon
1/2 tsp salt

a couple TBSP of yogurt stirred in before serving is nice...

feel free to add a couple of minced garlic cloves as well

garnish with chopped parsley

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Here's the reading list:

Wild Fermentation, 2nd Edition by Sandor Ellix Katz
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The Art of Fermentation by Sandor Ellix Katz
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Vinegar Revival Cookbook by Harry Rosenblum
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Nourishing Traditions by Sally Morrel Fallon
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True Brews by Emma Christensen
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Real Food Fermentation by Alex Levin
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The Big Book of Kombucha by Hannah Crum
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New York Times Cookbook by Amanda Hesser
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Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
http://amzn.to/2kq3Zd7 by Michael Ruhlman

On Food and Cooking by Harold McGee
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The Moosewood Cookbook by Mollie Katzen
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