Turkish Eggplant Stuffed Grape Leaves

Ingredients

• 14 pickled grape leaves
• 500 g large eggplants (1 large eggplant)
• Salt
• pepper (ground)
• 4 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 100 g Millet
• 500 ml vegetable broth
• 100 g herb cream cheese
• 100 g cherry tomatoes
• 1 tbsp balsamic vinegar
• oil for greasing the baking sheet

Instructions

1. 1.

   Wash and drain the grape leaves, then pat dry. Wash the eggplant, cut it crosswise in halves, then slice lengthwise into about 1 cm thick slices. Sprinkle the slices with salt and let them sit for about 1 hour.

2. 2.

   Rub the eggplant slices with kitchen paper, season with pepper and brush with 3 tbsp olive oil. Place on a greased baking sheet and brown under the oven grill from each side for about 5 minutes.

3. 3.

   Sauté chopped onion and crushed garlic in the remaining olive oil. Add the millet and deglaze with broth. Simmer gently for about 30 minutes, then let cool. Stir in the cheese and season to taste.

4. 4.

   Arrange grape leaves next to each other. Place one eggplant slice on top of each leaf. Wash and halve cherry tomatoes. Spoon a little millet cream onto the eggplants and place two tomato halves on top. Roll the grape leaves into rolls, arrange on a plate and drizzle with vinegar. Serve warm or cold.