Grape Leaves with Eggplant Millet Cream Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 94.7 μg | (158 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 564 mg | (56 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 16 g |
Preparation steps
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.
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.
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.
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.
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.
