Spaghetti with Aubergine Sauce

Bake the aubergines in the oven until they soften well and peel them. Beat all the ingredients in the blender and add the salt. Taste the food, in case it needs some more vinegar or salt.

Mold the balls (giouvarlakia) and place them in greased pan. Bake in a moderate oven. When get browned remove them with a spatula and place them carefully in a Pyrex dish or a deep platter. Meanwhile we prepared the sauce...

Wine, as a blessed commodity, plays a predominant role in the life of the Athonite monasteries. The founder of the monastic state of Mount Athos, Saint Athanasius the Athonite, decreed that each monastery should have its own vineyards. Thus, since the 10th century, the founders of the monasteries, recognizing the value of wine, have numerous vineyards in their monastic properties. On Mount Athos, there were no large areas for grain, due to the geographical difficulty and the wildness of the place. However, the microclimate of Mount Athos as well as its special vineyards, are key factors for a distinct wine production, unique throughout the Balkan Peninsula and the Northern Aegean. Even today, a number of monks from each monastery are in charge of the cultivation of vineyards and the production of wine.