Brazilian recipe
Vegan and Creamy Eggplant Stew (Bobó de berinjela vegano)
Learn how to prepare a nutritious and super creamy vegan eggplant stew. A delicious Brazilian-style dish that will impress 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, seeded and chopped
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Fresh parsley and green onions to taste
Black pepper to taste
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Fresh parsley and green onions to taste
Black pepper to taste
Where to find ingredients
You can find these fresh ingredients at local markets such as Cheapside or at major supermarkets across Barbados in the produce and international aisles. Use firm eggplants and ensure the cassava is peeled before cooking.
Preparation method
- Cut the eggplants into small cubes and place them in a colander
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Wash the cubes well, squeeze them gently to remove excess water, and set aside
- Cook the peeled cassava in water until very soft and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, pepper, and bouillon, sautéing until browned
- Blend the cassava with the coconut milk in a blender, mix it into the sautéed base, adjust the salt, finish with fresh parsley and green onions, and serve while very hot
Observations
Eggplant stew is an excellent and light alternative to the classic shrimp version, maintaining all the creaminess thanks to the cassava base. The secret to success lies in letting the eggplant rest 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 perfectly fluffy white rice.
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