Brazilian recipe
Creamy Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare a delicious eggplant bobó, a light, nutritious, and flavor-packed vegan option that is perfect for a comforting and practical Brazilian-style lunch.
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Ingredients
4 medium eggplants
500 g cooked cassava
200 ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped, with skin and seeds
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
500 g cooked cassava
200 ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped, with skin and seeds
10 ml paprika or 1 small red bell pepper, chopped
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 grocery stores, specialty markets, or greengrocers. For the dendê oil (palm oil), look in the ethnic or international aisle of your local supermarket.
Preparation method
- Cut the eggplants into small cubes, place them in a colander, sprinkle with salt, and let them rest for 3 hours
- Wash the eggplant cubes well, squeeze gently to remove excess water, and set aside
- Cook the cassava in water only until very soft and set aside
- Heat the dendê oil and olive oil in a pan, sauté the garlic, onion, tomato, and bell pepper, then add the eggplant, bay leaf, pepper, and vegetable stock cube until browned
- Blend the cooked cassava with the coconut milk in a blender, mix into the sauté, adjust salt, finish with plenty of fresh herbs, and serve while piping hot
Observations
The eggplant bobó is an excellent meat-free alternative that maintains its classic creaminess by using cassava. The secret to the success of this recipe is the time the eggplant rests in salt, which removes its natural bitterness and ensures the ideal texture. Served with white rice and a touch of okra, you will have an unforgettable main course.
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