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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


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


  • 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.