Aubergine dip with wheat-free pitta

Aubergine dip with wheat-free pitta


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

Recipe for Gut Week, which runs from 31st August - 6th September with more information at

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


A gut friendly recipe. One serving provides approximately 1 of your 5-a-day or more if using with crudités


2 medium aubergines, grilled peeled and pureed
150mls Plain pouring yoghurt
1 large handful flat leaf parsley
1 tsp cumin powder
2 tbsp tahini
2-3 tbsp garlic infused olive oil
Wheat Free Pitta
Salt to taste


Time: 10 minutes
Serves: 1-2
Nutrition: n/a