Vegetarian Stuffed Grape Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 239 mg | (6 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 14 pickled Grape leaves
- 1 large Eggplant (About 500 grams)
- salt
- peppers (freshly ground)
- 4 Tbsps olive oil
- 1 onion
- 1 garlic clove
- 100 grams Millet
- 500 milliliters Vegetable broth
- 100 grams Herb cream cheese
- 100 grams Cherry tomatoes
- 1 Tbsp balsamic vinegar
- Fat (for sheet pan)
Preparation steps
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.
