Go Back

Baked Eggplant Smoothie

Cream tomatoes tolerate roasting better. Instead of peaches, you can use apples, plums, pears and nectarines. Can be served both hot and cold. 
Prep Time 10 mins
Cook Time 20 mins
5 mins
Total Time 30 mins
Course Breakfast, Drinks, Snack
Cuisine American
Servings 1
Calories 142 kcal


  • 1 eggplant
  • 1 onion
  • 2 tbsp olive oil
  • 1 garlic glove
  • 2 tomato
  • 2 peach
  • 125 ml spaghetti 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.