Brazilian recipe
Creamy Vegan Eggplant Bobó (Bobó de berinjela vegano)
Learn how to prepare a nutritious and super creamy vegan eggplant bobó. A delicious Brazilian dish that is sure to surprise your whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml coconut milk
2 minced garlic cloves
2 small chopped onions
2 chopped tomatoes, seeded and unpeeled
1 small chopped red bell pepper
1 bay leaf
1 vegetable bouillon cube
Olive oil as needed
Fresh herbs to taste
Black pepper to taste
500g cooked cassava
200ml coconut milk
2 minced garlic cloves
2 small chopped onions
2 chopped tomatoes, seeded and unpeeled
1 small chopped red bell pepper
1 bay leaf
1 vegetable bouillon cube
Olive oil as needed
Fresh herbs to taste
Black pepper to taste
Where to find ingredients
You can find fresh eggplants, cassava, and coconut milk at local Gaborone markets or specialized grocery stores. Substitute frozen cassava if fresh is unavailable, ensuring it is fully cooked and softened before blending.
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
- Boil the peeled cassava in water until tender and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, pepper, and bouillon, cooking until browned
- Blend the cassava with the coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, garnish with fresh herbs, and serve hot
Observations
The eggplant bobó is a fantastic, light alternative to the classic shrimp version, maintaining all the richness through its cassava-based sauce. The secret to its success is letting the cubed eggplant sit in salt, which removes the natural bitterness and ensures the perfect texture. This is a comforting, practical recipe for everyday meals, ideal for serving alongside perfectly fluffy white rice.
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