Eggplant Rolls with Feta on Bulgur

For the rolls: rinse eggplants and cut lengthwise into 8 thin slices. Season with salt and let stand.  

For the bulgur: rinse bulgur and gradually add to boiling broth. Add sambal oelek, season with salt and pepper and let bulgur swell for about 10 minutes (or according to package instructions). Toast pine nuts in a dry pan until light brown, remove from the pan and chop. Set aside 1-2 tablespoons. Rinse and dry tomatoes, remove stalks and dice into small cubes. Add tomatoes to bulgur and keep warm. 

Cook lentils in salted water for about 7-10 minutes. Drain well. Chop dates and sun-dried tomatoes finely. Peel onion and garlic, chp finely. Heat 2 tablespoons of oil in a pan and saute onion and garlic until translucent. Add lentils and season with cumin powder. Add dates, tomatoes and mint, mix well. Crumble feta and add to the mixture, season with lemon juice, salt and pepper.

Pat dry 4 eggplant slices and arrange on a flat surface. Brush with 2-3 tablespoons of olive oil and place stuffing at the lower ends of the slices, roll up. Envelop rolls in remaining eggplant slices and secure with toothpicks, if desired.  

For the vegetables: peel onions and cut into wedges. Heat sugar in a pan until caramelized golden brown and add vinegar. Add broth, onions and saffron. Simmer, covered, for about 5 minutes. Season with salt.

Heat remaining oil in a nonstick pan and cook eggplant rolls until nicely browned on all sides.