For the Eggplant
250g/9oz gluten free breadcrumbs
50g/2oz vegetarian Parmesan style cheese, grated
1 tsp chili flakes
salt and freshly ground black pepper
4 eggplant, cut into 2cm/1in rounds
3 free-range eggs, beaten
100g/3½oz gluten free plain flour
vegetable oil, for deep frying
watercress, to serve
Low FODMAP Harissa to serve
For the eggplant, mix together the gluten free breadcrumbs, vegetarian Parmesan style cheese, chili flakes, salt and pepper in a shallow bowl.
Place the gluten free plain flour onto a shallow plate and beat the eggs in a shallow bowl.
Roll the eggplant in the flour, then dip into the egg and finally coat in the gluten free breadcrumb mixture.
Heat the oil in a deep-fat fryer to 150C/300F.
Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it.
(CAUTION: hot oil can be dangerous. Do not leave unattended.)
Transfer the coated eggplant sticks to the hot oil to deep-fry for about six minutes, or until golden-brown.
Remove from the oil with a slotted spoon and drain on kitchen paper.
Recipe adapted from: Good Food