Ingredients

• 1 small Eggplant
• salt
• 250 grams Cherry tomatoes
• 300 grams pickled Grape leaf
• 250 grams Millet
• 3 eggs
• 400 grams soft Feta (substitute ricotta)
• freshly grated Nutmeg
• 1 untreated lemon (juice)
• olive oil

Directions

• 1. Rinse and trim eggplant, cut into slices, sprinkle with salt and leave for 10 minutes. Using a kitchen towel, dab slices dry. In a hot pan with oil, fry on both side until golden brown. Drain and remove to paper towels.
• 2. Rinse and halve tomatoes. Cut into 1.5 cm (approximately 3/4 inch) wide strips. Finely grind the millet. Separate eggs. Combine egg yolks with millet, feta cheese, salt and nutmeg, mix well and allow to swell. Beat egg white until stiff and fold into the mixture. Bring a large pot of water to boil.
• 3. Take the grapes leaves apart carefully and parboil for 5-8 minutes. Remove with a slotted spoon, drain and place on paper towel. Place grape leaves on a work surface and trim the stems.
• 4. Place on the wide side of each leaf 1 heaping teaspoon of millet mixture. Put 1 eggplant strip and 1 half cherry tomato on it. Fold opposite side over the filling and roll from the top down. Place rolls with stem side down, side by side in a pot with a wide bottom. Pour lemon juice and 2 tablespoons oil over rolls.
• 5. Cover rolls with lid. Pour in as much hot water so that they are covered. Simmer about 1 hour over low heat. Leave to cool in the pan for about 1 hour. Cut in half and serve.

Photos