For the eggplant fries
2 tsp coriander seeds
100g/3½oz gluten free plain flour
1 tsp fine salt
½ tsp black pepper
3-4 medium free-range eggs
150g/5½oz gluten free breadcrumbs
2 tsp sesame seeds
2 eggplant, sliced into 10cm/4in long chips, approximately ½cm/¼in wide
oil, for deep frying
For the dip
Low FODMAP sweet chili sauce - click here
Make the sweet chili sauce, according to the recipe and set aside.
Toast the coriander seeds by putting in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle.
For the eggplant fries, mix the gluten free flour, salt and pepper in a bowl.
In a second bowl beat the eggs. In a third bowl mix the gluten free breadcrumbs, the remaining ground seeds and the sesame seeds.
Dip the eggplant fries in the gluten free flour and cover well.
Shake off the excess and then dip into the egg and shake off any drips and finally coat in the gluten free breadcrumbs. Set aside but do not put in the fridge.
Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it.
Fry the eggplant in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Sprinkle with salt and serve with the sweet chili dip.
Recipe adapted from: Good Food