*Gluten Free, Vegetarian, *Dairy Free Option



  • 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



  • 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



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


Eggplant Chips with Tangy Yogurt Dressing