Ingredients:
1 cup minced soy
4-5 eggplants
1-2 fresh peppers
1 cup tomato paste
2-3 medium onions
1 bunch of parsley
1 tablespoon vegetable butter
Some fasting cheese
Half a cup of breadcrumbs
Oil, salt, pepper
Instructions:
Peel the eggplants and wash them. Cut them into slices of one centimeter thick and fry or bake them. Let them in a colander to drain, while preparing the sauce. Saute in oil the chopped onions, add the tomato, parsley, chopped peppers, salt, pepper and boil with a little water. Add the butter and after a boil, remove a little sauce and keep it separately. Pour the soy. When soy is ready, pour the breadcrumbs and a little fasting cheese. Mix all the ingredients well. Take an appropriate amount of the mixture, place it on the slices of eggplant and roll. Place them in the pan and pour on every soyball the sauce that you kept earlier. Bake in a moderate oven for one hour.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
