Brazilian recipe
Creamy Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare this flavorful eggplant bobó, a light and nutritious vegan option that is perfect for a comforting and practical Brazilian lunch.
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Ingredients
4 medium eggplants
500g 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 bouillon cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
500g 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 bouillon cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find fresh produce like eggplants, tomatoes, and herbs at local markets or neighborhood grocery stores. Cassava, dende oil, and coconut milk are readily available at specialized shops carrying staples for Brazilian cuisine.
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 them lightly to remove excess water, and set aside
- Boil the cassava in water until very soft and set aside
- Heat the dende oil and olive oil in a pot, sauté the garlic, onion, tomato, and bell pepper, then add the eggplant, bay leaf, pepper, and vegetable bouillon until golden
- Blend the cooked cassava with the coconut milk in a blender, mix into the sautéed base, adjust the salt, finish with plenty of fresh herbs, and serve hot
Observations
Eggplant bobó is an excellent meat-free alternative that retains its classic creaminess using cassava. The secret to this dish's success is letting the eggplant rest 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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