This is a FODMAP-friendly dip to make in advance to use as a spread on a low FODMAP friendly carbohydrate base, for example; wheat-free pitta, rice cakes, oat cakes or use with Low FODMAP crudités.
Aubergine Dip with Wheat-free Pitta
Serves: 4
Ingredients:
- Grilled peeled pureed aubergine 2 medium aubergines
- Plain pouring yoghurt 150mls
- Flat leaf parsley 1 large handful
- Cumin powder 1 tsp
- Tahini 2 tbsp
- Garlic Infused Olive Oil 2-3 tbsp
- Wheat Free Pitta
- Salt To taste
Method:
- Heat grill to very hot, slice aubergine in half, length ways and grill for 25 minutes until soft.
- Take off the grill and leave until cool to handle. Score the grilled flesh and spoon out.
- Tip into a bowl with the rest of the ingredients and mash until desired consistency.
- Serve with toasted wheat free pitta bread or try with other alternatives such as oat cakes or crudities.
The Gut Week campaign is committed to improving the nation's gut health. This initiative is part of Love Your Gut, an ongoing campaign which serves to highlight the vital role of the digestive system and emphasise the importance of maintaining good gut health.
The Love Your Gut campaign is supported by five leading gut health charities - Bowel & Cancer Research, Bowel Disease Research Foundation, Core (the Digestive Disorders Foundation), the Primary Care Society for Gastroenterology and St Mark's Hospital Foundation - in partnership with Yakult UK Limited.
Gut Weeks runs from 31st August - 6th September. http://www.loveyourgut.com/
Tagged in Recipes