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4 escalopes of pork, about 100g/4oz each

1 egg white

3 tbsp dry gluten free breadcrumbs

400g can chopped tomatoes

1 red chili, deseeded and thinly sliced (optional)

1 tbsp garlic infused oil

1 tsp sugar

1 large eggplant/aubergine, cut into ½cm slices

4 tsp olive oil



Trim off any visible fat from the pork and season with a little pepper. Beat the egg white with a fork in a shallow dish. Tip the gluten free breadcrumbs onto a plate.

Coat pork first in egg, then in breadcrumbs. Chill to set the coating until ready to cook. Tip the tomatoes into a pan with the chili, garlic infused oil and sugar.

Bring to the boil, then simmer for about 10 mins until thickened. Brush eggplant/aubergine slices lightly on both sides with a little of the oil.

Grill for 3-4 mins each side until tender and golden. Meanwhile, heat the remaining oil in a large non-stick frying pan. Add the pork and fry for 3-4 mins each side until golden brown.

Serve each pork escalope topped with eggplant/aubergine slices and a spoonful of tomato sauce, with some green beans on the side, if you like.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Crumbed pork with grilled eggplant