Gut Friendly Recipe: Aubergine Dip With Wheat-Free Pitta


2 medium aubergines, Grilled peeled pureed aubergine
150ml Plain pouring yoghurt
1 large handful Flat leaf parsley
1 tspCumin 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


Step 1: Heat grill to very hot, slice aubergine in half, length ways 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 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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