Brazilian recipe
Creamy Vegan Aubergine Bobó (Bobó de berinjela vegano)
Discover how to prepare a nutritious and super-creamy vegan aubergine bobó. A delicious Brazilian-inspired dish that will delight your whole family.
0.0 / 5 by 0 Reviews
Ingredients
4 medium aubergines
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red pepper, chopped
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red pepper, chopped
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
Where to find ingredients
You can find fresh aubergines, cassava (often sold as yuca or manioc in the frozen or produce sections) and other ingredients at major supermarkets or local greengrocers. If fresh cassava is unavailable, frozen pre-cut cassava is a perfect substitute.
Preparation method
- Cut the aubergines into small cubes and place them in a sieve.
- Sprinkle salt over the aubergine and let it rest for 2 to 3 hours.
- Wash the cubes thoroughly, squeeze 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 red pepper in olive oil, then add the aubergine, bay leaf, black pepper and stock cube, cooking until browned.
- Blend the cassava with the coconut milk in a food processor, stir into the sautéed mixture, adjust the salt, finish with chopped fresh herbs and serve piping hot.
Observations
Aubergine bobó is an excellent and light alternative to the classic prawn version, maintaining all the signature creaminess with a cassava base. The secret to success lies in resting the cubed aubergine 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 fluffy white rice.
Ratings and comments