Brazilian recipe
Vegan Eggplant Stew (Bobó de berinjela vegano)
Learn how to make a nutritious and super creamy vegan eggplant stew. This delicious Brazilian dish will surprise your whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml coconut milk
2 cloves garlic, 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
Extra virgin olive oil to taste
Fresh parsley and green onions to taste
Black pepper to taste
500g cooked cassava
200ml coconut milk
2 cloves garlic, 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
Extra virgin olive oil to taste
Fresh parsley and green onions to taste
Black pepper to taste
Where to find ingredients
Find fresh vegetables and produce at your local market or village store. Use high-quality cassava, often available in the frozen or produce sections, and common pantry staples like coconut milk and vegetable bouillon found at any island grocery retailer.
Preparation method
- Cut the eggplants into small cubes and place them in a sieve
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Rinse the cubes well, squeeze them lightly to remove excess water, and set aside
- Cook the peeled cassava in water only 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 into the vegetable sauté, adjust the salt, finish with fresh herbs, 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 is letting the eggplant rest in salt, which removes the natural bitterness and ensures the perfect texture. It is a comforting recipe, practical for everyday meals, and ideal to serve with fluffy white rice.
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