Baked Eggplant Smoothie
- 1 eggplant
- 1 onion
- 2 tbsp olive oil
- 1 garlic clove
- 2 tomato
- 2 peach
- 125 ml spaghegtti sauce
- 50 ml apple juice
- 1 tsp oregano leaves
- 1/2 tsp salt
Preheat the oven. Eggplant cut along. Onion peel and cut into four pieces. Divide olive oil into 2 portions. Peel the garlic. Peel the peaches, free from the bones and cut. Peel tomatoes and cut. Cut oregano leaves. Lay the eggplant and onion on a greased baking sheet, sprinkle with a portion of olive oil and bake for 12 minutes. Ensure uniform baking. Turn eggplant and onion over, put garlic, peaches and tomatoes on a baking sheet (spread out in slices). Sprinkle with a portion of olive oil. Bake 7-10 minutes. Cool the vegetables. Separate the pulp of eggplants and tomatoes, place in a blender together with baked garlic, peaches, onions and oregano. Close lid tightly and mix at low speed for 1 minute. Increase speed to maximum. At maximum speed, mix for another 1 minute or until smooth.
Salt it.
Cream tomatoes tolerate roasting better. Instead of peaches, you can use apples, plums, pears and nectarines. Can be served both hot and cold.