Gut Friendly Recipe: Aubergine Dip With Wheat-Free Pitta

Ingredients

2 Medium aubergines, grilled peeled pureed aubergine
150ml Plain pouring yoghurt
1 Large handful flat leaf parsley
1 tsp Cumin powder
2 tbsp Tahini
2-3 tbsp Garlic infused olive oil
1 per person Wheat-free pitta – I like the Tesco ones
Salt to taste

Method

Step 1: Heat grill to very hot, slice aubergine in half, lengthways and grill for 25 minutes until soft.
Step 2: Take off the grill and leave until cool to handle. Score the grilled flesh and spoon it out.
Step 3: Tip into a bowl with the rest of the ingredients and mash until desired consistency.
Step 4: Serve with toasted wheat-free pitta bread or try with other alternatives such as oat cakes or crudities

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