Brazilian recipe
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)
Learn how to make a nutritious and super creamy vegan eggplant stew. This delicious Brazilian-inspired dish is sure to surprise your whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red capsicum, chopped
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red capsicum, chopped
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
Where to find ingredients
You can find fresh produce such as eggplant, capsicum, and fresh herbs at local green grocers or supermarket produce sections. Look for cassava, coconut milk, and other pantry staples in the international food aisle of your local supermarket.
Preparation method
- Cut the eggplants into small cubes and place them in a colander
- Sprinkle salt over the eggplant and leave it to rest for 2 to 3 hours
- Rinse the cubes well, squeeze lightly to remove excess water, and set aside
- Boil the peeled cassava in water until very soft and set aside
- Sauté the garlic, onion, tomato, and capsicum in olive oil, then add the eggplant, bay leaf, pepper, and stock, cooking until browned
- Blend the cooked cassava with coconut milk in a blender, mix into the vegetable base, adjust the salt, garnish with fresh herbs, and serve while piping hot
Observations
Eggplant stew is a fantastic, light alternative to the classic prawn version, maintaining all the signature creaminess from a cassava base. The secret to success is letting the eggplant sit with salt, which removes its natural bitterness and ensures the perfect texture. It is a comforting dish, practical for everyday meals, and ideal for serving with fluffy white rice.
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