Brazilian recipe
Creamy Vegan Aubergine Stew (Bobó de berinjela vegano)
Prepare this flavourful aubergine stew, a light and nutritious vegan option that is perfect for a comforting and practical Brazilian-style lunch.
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Ingredients
4 medium aubergines
500g boiled cassava
200ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
10ml paprika or 1 small chopped red pepper
1 bay leaf
1 vegetable stock cube
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
500g boiled cassava
200ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
10ml paprika or 1 small chopped red pepper
1 bay leaf
1 vegetable stock cube
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find these ingredients at local greengrocers and major supermarkets. Cassava (yuca) and dendê oil are typically found in the international or exotic produce aisles or at specialised tropical food stores.
Preparation method
- Cut the aubergines into small cubes, place them in a sieve, sprinkle with salt and leave to rest for 3 hours
- Wash the aubergine cubes well, squeeze gently to remove excess water and set aside
- Boil the cassava in water only until it becomes very soft and set aside
- Heat the dendê oil and olive oil in a pan, sauté the garlic, onion, tomato and pepper, then add the aubergine, bay leaf, black pepper and vegetable stock cube until browned
- Blend the boiled cassava with the coconut milk in a liquidiser, stir into the sautéed mixture, adjust the salt, finish with plenty of fresh herbs and serve piping hot
Observations
Aubergine stew is an excellent meat-free alternative that retains its classic creaminess by using cassava. The key to success with this recipe is allowing the aubergine to rest in salt, which removes any natural bitterness and ensures the perfect texture. Served alongside white rice and a hint of okra, you will have an unforgettable main course.
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