- Lavash - 3 pieces
- Eggplant - 800 Grams
- Zucchini - 800 Grams
- Tomatoes - 3 Pieces
- Soy milk - 300 milliliters
- Water - 200 Milliliters
- Garlic - 3 Teeth
- Salt and spices - To taste
- Tomato paste - 3 teaspoons
1. Eggplant, zucchini and tomatoes to wash well. Eggplant cut into strips and pour for 30 minutes with cold salt water. Then from the eggplant will go unnecessary bitterness. Zucchini cut into strips. Cut the tomatoes into small cubes. Stir all the vegetables. 2. Half the soy milk mixed with garlic, salt, spices and tomato paste. Blend all this mixture in a blender. Pour in the second half of the milk and mix. The sauce for the casserole is cooked. 3. Fold the baking sheet with foil. Lavashi cut in half. Put a sheet of pita bread in a mold and pour a slightly cooked sauce. Put the second sheet of pita bread. 4. The fourth part of the filling should be put on lavash and poured with sauce. Close one more sheet of pita bread. On top again is a portion of the filling and sauce. 5. So put all the sheets of pita bread and stuffing one by one. On the last lavash pour the remainder of the sauce and put the dish with the casserole in the oven. The casserole is baked for about an hour at a temperature of 180 degrees.
Servings: 8-9