Grape Leaves with Eggplant Millet Cream Filling

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Grape Leaves with Eggplant Millet Cream Filling
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Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
744
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie744 cal.(35 %)
Protein33 g(34 %)
Fat40 g(34 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage12.7 g(42 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.2 μg(6 %)
Vitamin E4.6 mg(38 %)
Vitamin K94.7 μg(158 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂1 mg(91 %)
Niacin12 mg(100 %)
Vitamin B₆0.8 mg(57 %)
Folate171 μg(57 %)
Pantothenic acid1.9 mg(32 %)
Biotin17.8 μg(40 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C32 mg(34 %)
Potassium754 mg(19 %)
Calcium564 mg(56 %)
Magnesium191 mg(64 %)
Iron7.7 mg(51 %)
Iodine86 μg(43 %)
Zinc4.1 mg(51 %)
Saturated fatty acids19.2 g
Uric acid109 mg
Cholesterol232 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
1 small Eggplant
salt
250 grams Cherry tomatoes
300 grams pickled Grape leaf
250 grams Millet
3 eggs
400 grams soft Feta (substitute ricotta)
freshly grated Nutmeg
1 untreated lemon (juice)
olive oil
How healthy are the main ingredients?
FetaMilletEggplantsalteggNutmeg

Preparation steps

1.

Rinse and trim eggplant, cut into slices, sprinkle with salt and leave for 10 minutes. Using a kitchen towel, dab slices dry. In a hot pan with oil, fry on both side until golden brown. Drain and remove to paper towels.

2.

Rinse and halve tomatoes. Cut into 1.5 cm (approximately 3/4 inch) wide strips. Finely grind the millet. Separate eggs. Combine egg yolks with millet, feta cheese, salt and nutmeg, mix well and allow to swell. Beat egg white until stiff and fold into the mixture. Bring a large pot of water to boil.

3.

Take the grapes leaves apart carefully and parboil for 5-8 minutes. Remove with a slotted spoon, drain and place on paper towel. Place grape leaves on a work surface and trim the stems.

4.

Place on the wide side of each leaf 1 heaping teaspoon of millet mixture. Put 1 eggplant strip and 1 half cherry tomato on it. Fold opposite side over the filling and roll from the top down. Place rolls with stem side down, side by side in a pot with a wide bottom. Pour lemon juice and 2 tablespoons oil over rolls.

5.

Cover rolls with lid. Pour in as much hot water so that they are covered. Simmer about 1 hour over low heat. Leave to cool in the pan for about 1 hour. Cut in half and serve.