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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.