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VEGETABLE SMOOTHIE LUNCH (DUEL)

Eggplant contains fiber, soluble sugars, pectin, proteins, potassium, calcium, phosphorus, iron, magnesium, sodium, vitamins C, B1, B2, B5 etc.
Prep Time 10 mins
Cook Time 15 mins
5 mins
Total Time 25 mins
Course Breakfast, Snack
Cuisine American
Servings 2
Calories 67 kcal

Ingredients
  

For the brown layer:

  • 1 eggplant
  • 1 tomato
  • 1 onion
  • 1 garlic clove (small)
  • 2 cilantro twigs
  • red pepper on the tip of a knife
  • salt to the taste
  • 1 tbsp olive oil (for frying)

For the green layer:

  • 2 celery stalks
  • 3 broccoli florets
  • 1 avocado
  • 1 fennel
  • a small bunch of spinach
  • small bunch of parsley
  • juice of 1/2 lime
  • 100-150 ml water
  • salt

Instructions
 

  • Baked eggplant in the oven, peel and cut into pieces.
      Peel the tomato and seeds, cut into slices.
     Cut the onion into cubes and fry in a small amount of vegetable oil until brownish.
     Sliced eggplant, tomato, fried onions, cilantro, garlic, ground pepper and salt, punch with a blender, first at low speed, then at maximum until smooth and creamy.
  •  Now chopped celery, broccoli, spinach, fennel, parsley, load into a blender.
     Peel the avocados, remove the bone, cut into slices and add to the blender bowl.
     Add there lime juice, salt, 50 ml of water and whip first, at a fine speed, then at maximum until smooth and creamy.
     Add water if necessary.

  •  Put in glasses in layers with a spoon.
     You can decorate with cheese Baziron, Pesto, Verde.