Briam

1) Place the eggplant in a large bowl with salt and leave for half an hour to get the bitterness. Then wash and sauté lightly with oil.
2) Saute the onions, mushrooms and tomatoes. Pour a glass of water, salt, pepper and boil until you save all the juices.

Wash cauliflower and cut into large crests. Put in the tassel. Wash well the orange, cut into thin horizontal slices along with the skin and spread between cauliflowers. Cut celery and one carrot into slices and add them in the tassel. Prepare, in a bowl, the sauce. Put the tomato juice, the potatoes, the carrots, the apple, oil, salt and half a teaspoon of sugar in a blender. Pour the sauce on top of the cauliflowers and add water, under the height of the cauliflowers. Boil over low heat and stir the pot occasionally.

The Holy Monastery of Koutloumousi seems to be built before 1169, as it is mentioned in an official document of that year. The founder of the Monastery is considered to be a monk, called Kallistos, who came from the court of Koutloumos, progenitor of the Christianized Seljuk dynasty. From the first years of its foundation, the Monastery of Koutloumousi had as a benefactor the emperor Alexios I Comnenus, who helped the monastery to flourish.