About the Recipe
So many flavours in these wraps from the chives, coriander, rocket, avocado, coconut with the tropical aromas of apricot marinated eggplant topped with leek & grapefruit dressing.
10 baby vine ripened tomatoes
1 large chilli
7 medjool dates (pitted)
1/2 thumb ginger
1/2 thumb turmeric
1 1/2 thumbs galangal
2 spring onions
Juice of lemon
Juice of half an orange
Eggplant marinade ( refer to above )
Leek & grapefruit dressing
1 1/4 thumb of galangal
1 thumb ginger
Juice of a grapefruit
Juice of ruby grapefruit
Juice of a lime
Juice of a lemon
8 collard lettuce leaves
1 coconut (flesh of)
Bunch of coriander
Bunch of chives
1 lemon (for garnish and to serve)
Step 1 Place all the ingredients for the eggplant marinade into your blender, and blend until smooth.
Step 2 Into a large mixing bowl place chopped eggplant and the eggplant marinade. Stir the marinade through well and place to the side to rest.
Step 3 Next put all the ingredients for the leek & grapefruit dressing into your blender and blend until smooth. Place into a pouring jug and put to the side for now while we construct the wraps.
Step 4 Place a collard leaf onto your chopping board and trim the stem if needed as to make the leaf flatter for your fillings.
Step 5 I then put some rocket, avocado and coconut meat into your wrap. Then place 2 heaped tablespoons for your rested marinated eggplant mix on top of your fillings and garnish with coriander and chives.
Step 6 Drizzle some of the leek and grapefruit dressing over the top of the wrap and squeeze some extra lemon over the top.
Step 7 Close the wrap and carefully slice the sub in half and place on a serving plate.
Step 8 Repeat steps 4-6 and create 8- 10 wraps to enjoy.