Brazilian recipe
Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare a delicious vegan eggplant bobó, a light, nutritious and flavour-packed option perfect for a comforting and practical Brazilian lunch.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
3 garlic cloves, minced
2 small onions, diced
2 tomatoes, diced, including skins and seeds
10 ml paprika or 1 small red bell pepper, diced
1 bay leaf
1 vegetable stock cube
Red palm oil (azeite de dendê) and olive oil to taste
Fresh parsley and spring onions (cheiro-verde) and black pepper to taste
500g cooked cassava
200 ml coconut milk
3 garlic cloves, minced
2 small onions, diced
2 tomatoes, diced, including skins and seeds
10 ml paprika or 1 small red bell pepper, diced
1 bay leaf
1 vegetable stock cube
Red palm oil (azeite de dendê) and olive oil to taste
Fresh parsley and spring onions (cheiro-verde) and black pepper to taste
Where to find ingredients
You can find fresh produce, cassava and traditional Brazilian ingredients like dende oil at your local greengrocer, specialty Latin American food shops or the ethnic aisle of larger supermarkets. If dende oil is unavailable, you may use a high-quality red palm oil or simply increase the olive oil, though the distinct flavour of the bobó will be different.
Preparation method
- Cut the eggplants into small cubes, place them in a colander, sprinkle with salt and let rest for 3 hours
- Rinse the eggplant cubes well, squeeze gently to remove excess water and set aside
- Boil the cassava in water alone until very soft and set aside
- Heat the red palm oil and olive oil in a pan, sauté the garlic, onion, tomato and bell pepper, then add the eggplant, bay leaf, pepper and vegetable stock until browned
- Blend the cooked cassava with the coconut milk in a food processor, stir into the sautéed mixture, adjust the salt, finish with plenty of fresh parsley and spring onions, and serve while piping hot
Observations
This eggplant bobó is an excellent meat-free alternative that maintains a classic creaminess using cassava. The secret to this recipe's success lies in letting the eggplant rest in salt, which removes its natural bitterness and ensures the perfect texture. Serve it with steamed white rice and a touch of okra for an unforgettable main course.
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