*Gluten Free, Vegetarian, *Dairy Free Option
 
Ingredients:
2 large eggplants
1 egg
¼ cup milk (almond or any kind is fine)
½ cup shredded Parmesan cheese (*replace with yeast flakes for dairy free option)
½ cup Chick Pea Flour (AKA Besan or Chana Dhal flour)
1 tbsp. dried oregano
1 tbsp. dried basil
Freshly ground sea salt (or Himalayan Pink Rock Salt) and pepper
 
Method:
Preheat oven to 220°C
Cut eggplant into 3-inch batons.
Whisk the egg in a bowl, and add milk.
Combine Parmesan, chick pea flour, herbs, and salt and pepper in a separate large shallow bowl or tray.
Dip eggplant sticks into egg mixture, and then roll in flour mixture.
Line a large shallow oven tray with baking paper and place prepared chips carefully on sheet.
Bake for 20-25 minutes or until golden brown.
Serve with your choice of sauce – I recommend my *Tangy Yogurt Dressing (see recipe below)
 
*Tangy Yogurt Dressing (Omit for Dairy Free option)
¼ cup (65g) Whole Egg Mayonnaise (homemade is best!)
¼ cup (65g) Greek Yogurt
1 garlic clove, crushed
2 tbsp. chopped fresh continental parsley
2 tbsp. fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
 
Method:
Combine all of the ingredients in a small bowl or food processor.  Cover with plastic wrap or in a jar and place in the fridge until ready to serve.
When ready to serve chips, either place dressing in a small bowl for dipping or drizzle over the top
Enjoy!!