Modern Vegan Bulgur & Sun-Dried Tomato Dolma

Modern Vegan Bulgur & Sun-Dried Tomato Dolma

A fusion recipe where CEREN Dried Eggplant Dolma is filled with bulgur, herbs, and sun-dried tomatoes.

Ingredients

  • 10 pieces CEREN Dried Eggplant Dolma
  • ¾ cup CEREN Bulgur for Pilaf
  • 3 CEREN Sun-Dried Tomatoes, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 2 cups vegetable broth
  • Salt and pepper, to taste

Instructions

Prepare eggplants: Soak CEREN Dried Eggplant Dolma in boiling water for 10 minutes. Drain well.

Make filling: Sauté onion and garlic in olive oil. Add bulgur, chopped sun-dried tomatoes, and spices. Stir for 2 minutes. Add ½ cup broth, cook until bulgur is half softened.

Stuff eggplants: Fill each with bulgur mixture and arrange in a pot.

Cook: Pour remaining broth over dolmas. Cover and simmer for 25–30 minutes until bulgur is fully cooked.

Serve: Drizzle with lemon juice and serve with a side of tahini sauce.