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40 min

45 min



raw. Marinated eggplant & coconut subs

Prep Time:

Total Time:



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.


Eggplant marinade

10 baby vine ripened tomatoes

2 apricots

1 carrot

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

Marinated eggplant

Eggplant marinade ( refer to above )

1 eggplant

Leek & grapefruit dressing

1 carrot

1 1/4 thumb of galangal

1 thumb ginger

1 avocado 

1/2 chillies

Juice of a grapefruit 

Juice of ruby grapefruit

Juice of a lime

Juice of a lemon


8 collard lettuce leaves

Wrap Fillings

1 coconut (flesh of)

Bunch of coriander

Bunch of chives

1 avocado

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.

Chef's Tips


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