Vegetarian Stuffed Grape Leaves
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.
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.
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.
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.