Brazilian recipe
Vegan Creamy Eggplant Stew (Bobó de berinjela vegano)
Learn how to make a nutritious and super creamy vegan eggplant stew. A delicious Brazilian-style dish that will impress your whole family.
0.0 / 5 by 0 Reviews
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, tomatoes, and bell peppers in the produce section of local supermarkets or markets. Cassava is often available in the frozen or produce aisles. Fresh herbs are widely available in supermarkets.
Preparation method
- Cut the eggplants into small cubes and place them in a colander
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Rinse the cubes well, squeeze lightly to remove excess water and set aside
- Cook the peeled cassava in water only until it is very soft and set aside
- Sauté the garlic, onion, tomato and bell pepper in olive oil, add the eggplant, bay leaf, pepper and bouillon, sautéing until browned
- Blend the cassava with the coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, finish with fresh herbs and serve piping hot
Observations
This 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 sit with salt, which removes the natural bitterness and ensures the perfect texture. It is a comforting dish, practical for everyday meals and ideal to serve with perfectly fluffy white rice.
Ratings and comments