Grape Leaves with Eggplant Millet Cream Filling
Weinblätter mit Auberginen-Hirsecreme-Füllung is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 small eggplant
- Salt
- 250 g Cherry Tomatoes
- 300 g pickled grape leaves
- 250 g millet
- 3 eggs
- 400 g soft sheep cheese (or ricotta)
- Nutmeg (freshly grated)
- 1 untreated lemon (juice)
- olive oil
Instructions
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1.
Wash, trim and slice the eggplant. Sprinkle with salt and let sit for 10 minutes. Pat dry with a kitchen towel and fry in a hot pan with oil until golden brown on all sides. Remove and drain on paper towels.
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2.
Wash and halve the tomatoes. Cut into 1.5 cm strips. Grind the millet finely. Separate the eggs. Mix yolks with millet, sheep cheese, salt, and nutmeg; let rest. Whisk egg whites until stiff and fold into the millet mixture. Bring water to a boil in a large pot.
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3.
Carefully separate the grape leaves and parboil for 5-8 minutes. Remove with a slotted spoon, drain, and lay on a kitchen towel. Place the leaves on a work surface and cut off stems.
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4.
Spread about one heaping teaspoon of millet cream on the wide side of each leaf. Top with one eggplant strip and half a cherry tomato. Fold the opposite sides over the filling and roll towards the tip. Arrange the rolls, seam side down, close together in a wide-bottom pot. Drizzle lemon juice and 2 tbsp olive oil over them.
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5.
Press the rolls with an inverted plate. Add enough hot water to cover. Simmer on low heat for about one hour. Let cool in the pot for another hour. Slice into halves before serving.
