Dear friends, it's early June and I've got some freshly picked, young and tender grape leaves - and quite a lot! Last year I made some, too, using a recipe from a Turkish site that had scallions, mint, parsley (or dill?), rice, bulgur, tomatoes and red pepper paste in the stuffing and I really liked it (although I did manage to commit a slight lemon juice overkill). I will no doubt make these again, but I want to try some other ideas, too. I've heard an aubergine stuffing is nice. What else should I try?