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.
