Brazilian recipe
Vegan Eggplant Bobó (Bobó de berinjela vegano)
Learn how to make a nutritious and super smooth vegan eggplant bobó. A delicious Brazilian-style dish that will impress your whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
Where to find ingredients
Find fresh produce like eggplants, tomatoes, and cassava at local markets or grocery stores. Fresh herbs such as cilantro or parsley can be found in the produce section. Coconut milk and staple spices are available in the international or canned goods aisles.
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
- Rinse the cubes well, squeeze gently to remove excess water, and set aside
- Cook the peeled cassava in water alone until very soft and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, add the eggplant, bay leaf, pepper, and bouillon, sautéing until browned
- Blend the cassava with the coconut milk in a blender, mix into the sautéed vegetables, adjust salt, finish with fresh herbs, and serve very hot
Observations
Eggplant bobó is an excellent and light alternative to the classic shrimp version, maintaining all the richness with a cassava base. The secret to success is the time the eggplant rests with salt, which removes the natural bitterness and ensures the perfect texture. It is a comforting, practical everyday recipe that is ideal for serving with fluffy white rice.
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