Stuffed Lenten Eggplant / Vinete Umplute de Post

Directions

Wash and cut one large eggplant in half lengthwise. Scoop out the seeds with a little of the center pulp and chop well. Now rub salt into the eggplant halves and place them on a napkin. Let stand one hour. Finely chop 2 onions, a few cloves of garlic, a sprig each of dill, parsley and leek. Combine with the chopped pulp and fry in hot olive oil.
Scald the eggplant halves and fill the scooped out centers with the fried ingredients. Place in a saucepan with a little olive oil. Pour over the stuffed eggplant a little tomato sauce, cover with sliced tomatoes, a little chopped parsley, cubed green peppers and chopped spring onions. Over this sprinkle some olive oil, salt and pepper and a little finely chopped leek. Simmer on a very low fire until tender.