Vegetarian Stuffed Grape Leaves

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Vegetarian Stuffed Grape Leaves
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
6
Ingredients
14 pickled Grape leaves
1 large Eggplant (About 500 grams)
salt
peppers (freshly ground)
4 tablespoons olive oil
1 onion
1 garlic clove
100 grams Millet
500 milliliters Vegetable broth
100 grams Herb cream cheese
100 grams Cherry tomatoes
1 tablespoon balsamic vinegar
Fat (for sheet pan)
How healthy are the main ingredients?
Milletolive oilEggplantsaltoniongarlic clove

Preparation steps

1.

Rinse the grape leaves, drain, and pat dry. Rinse the eggplant and cut in half crosswise. Cut lengthwise into 1 cm (approximately 1/3 inch) thick slices. Sprinkle the slices with salt and let sit for about 1 hour to draw out the moisture.

2.

Dry the eggplant slices with paper towels. Brush with pepper and 3 tablespoons of olive oil. Bake on a greased sheet under the broiler on each side for about 5 minutes.

3.

Saute the chopped onions and pressed garlic in the remaining olive oil. Add the millet and deglaze with the broth. Bring to a simmer on low heat for about 30 minutes. Fold the cheese into the pot and season with salt and pepper.

4.

Lay the grape leaves next to each other. Place 1 eggplant slice on each. Rinse and half the cherry tomatoes. Spread on millet cream on the eggplant and place the 2 tomato halves on it. Roll the grape leaves and sprinkle with vinegar. Serve to taste, warm or cold.