I’m blogging and newsletter writing from Turkey (Oludeniz of all places) for the next couple of weeks so I thought it might be nice to allow my current cuisine to influence the alkaline recipes!
Eating alkaline in Turkey is actually pretty easy! Salads really are a staple here, for breakfast, lunch and dinner! I’ve been enjoying big bowls of lettuce, cucumber, tomato and olives drizzled in olive oil for breakfast! Filling and giving me four of my five-a-day before 8am!
I’ve also been enjoying loads of aubergine dishes, of which this is one of my favourites! So here goes!
Alkaline Baba Ganoush!
1 very large aubergine
1-2 cloves of garlic (dependent on personal preference)
Juice of 2 lemons
2 Tablespoons of tahini
A handful of parsley
Himalayan salt & black pepper to taste
Firstly, give the aubergine a good wash, but leave it completely intact. Now give the skin a prick with a sharp knife in a few places and grill it whole for about half an hour. Turn it every five minutes or so.
After 30 mins the skin should be blackening and you’ll know its ready because it should be kind of deflating!
Once it’s done, slice the end off and let it cool a little. Now cut into it and scrape the lovely insides off of the flesh with a spoon and put the flesh into a colander for a few minutes to let it drain out a little.
Now throw everything into a blender together and blend up until smooth! Easy!