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🍽️ Grape Leaves Stuffed with Eggplant and Millet Cream

744 kcal · 30 min · 4 servings

Grape Leaves Stuffed with Eggplant and Millet Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplant thoroughly and slice it into thick rounds.
  2. 2. Sprinkle the slices with salt and let them sit for ten minutes.
  3. 3. Pat the eggplant slices dry with a kitchen towel.
  4. 4. Fry the slices in a hot pan with oil until golden brown on all sides.
  5. 5. Remove the eggplant and let them drain on kitchen paper.
  6. 6. Wash the tomatoes and cut them in half.
  7. 7. Cut the tomato halves into strips about 1.5 centimeters wide.
  8. 8. Grind the millet finely.
  9. 9. Separate the eggs so you have distinct yolks and whites.
  10. 10. Mix the egg yolks with the ground millet, sheep's cheese, salt, and grated nutmeg.
  11. 11. Let this mixture swell for a short time.
  12. 12. Whip the egg whites until stiff.
  13. 13. Gently fold the whipped egg whites into the millet-yolk mixture.
  14. 14. Bring water to a boil in a large pot.
  15. 15. Carefully separate the grape leaves.
  16. 16. Cook the grape leaves for five to eight minutes in the boiling water (this is called blanching).
  17. 17. Remove the leaves with a slotted spoon and let them drain.
  18. 18. Place the leaves on a kitchen towel.
  19. 19. Lay the grape leaves flat on your work surface.
  20. 20. Cut off the hard stems at the bottom of the leaves.
  21. 21. Place a heaped teaspoon of the millet cream on the wide side of each leaf.
  22. 22. Place a strip of the fried eggplant on the cream.
  23. 23. Place half a cherry tomato on top.
  24. 24. Fold the side edges of the grape leaves over the filling.
  25. 25. Roll the leaf tightly from the wide end to the narrow end.
  26. 26. Place the rolls side by side with the seam facing down in a pot with a wide bottom.
  27. 27. Pour lemon juice and two tablespoons of oil over the rolls.
  28. 28. Invert a plate onto the rolls to weigh them down.
  29. 29. Pour in enough hot water to completely cover the rolls.
  30. 30. Simmer the filling over low heat for about one hour.
  31. 31. Let the rolls cool in the pot for about one hour.
  32. 32. Cut the stuffed grape leaves in half and serve.

Nutrition per serving