Directions

1. Heat a grill to medium high heat.
2. Place the bulgur wheat into a medium pot and cover with 3 cups of water. Add 1 tablespoon of salt. Bring to a boil and simmer for 12 to 15 minutes, or until the bulgur has softened. Once cooked, drain the bulgur using a sieve and run under cool water. Leave bulgur to drain.
3. To prepare the eggplant, slice as thinly as possible length-wise. Drizzle the eggplant with 3 tablespoons of olive oil and season with the remaining salt. Place the eggplant slices onto the grill and cook about one and a half minutes per side, just until grill marks appear and the eggplant has softened. Once all the eggplant has been grilled, lay the slices in a single layer on a sheet tray and allow to cool.
4. Next, make the filling. Drain the feta, reserving the oil for another use. Break up the cheese into small pieces and add to a medium mixing bowl with the cooked bulgur.
5. Add the garlic, cranberries, roughly-chopped olives, pine nuts, and half of the mint and parsley. Add the remaining 2 tablespoons of olive oil and taste to adjust seasoning as needed.
6. To make the rolls, spoon roughly 2 tablespoons of the bulgur mixture over each piece of grilled eggplant, then starting from the short end, roll the eggplant up. Place the rolls onto a serving platter.
7. Finish by making a quick dressing. Add the tahini, lemon juice and zest, honey, lemon olive oil and salt to a small mixing bowl and whisk to combine. Spoon the dressing over the eggplant rolls.
8. Garnish with the remaining parsley and mint.