Brazilian recipe
Vegan and Creamy Eggplant Stew (Bobó de berinjela vegano)
Learn how to make a nutritious and super creamy vegan eggplant stew. A delightful Brazilian adaptation that is sure to surprise your entire family.
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Ingredients
4 medium eggplants
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 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
200 ml 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
You can find fresh eggplants, cassava, and coconut milk at local markets like Makola or Agbogbloshie, as well as in major supermarkets in Accra. Fresh herbs and vegetables are widely available in local stalls.
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
- Wash the cubes well, 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 bell pepper in olive oil, then add the eggplant, bay leaf, black pepper, and bouillon cube, cooking until golden brown
- 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 stew is an excellent and light alternative to the classic shrimp version, retaining all the creaminess thanks to the cassava base. The secret to its success is letting the eggplant rest with salt, which removes its natural bitterness and ensures the perfect texture. It is a comforting, practical everyday recipe that is ideal to serve with light, fluffy white rice.
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