In Romanian: Ardei umpluti cu vinete.



  1. Wash the peppers, dry, remove cores and shake out the seeds.
  2. Mix the baked, peeled and chopped eggplants with the fried onions, egg, salt, pepper and flour.
  3. Fill the peppers with this mixture.
  4. Cover each pepper with a lid made out of a tomato slice and fry in lard.
  5. Arrange in a pot and pour over them a sauce made from boiled and sieved tomatoes mixed with some salt, sugar and the lard remaining from the pepper frying.
  6. Sprinkle chopped parsley and dill on top and bake at low heat until the peppers are softened.
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