Brazilian recipe
Vegan Creamy Eggplant Stew (Bobó de berinjela vegano)
Learn how to prepare a nutritious and super creamy vegan eggplant stew. A delicious Brazilian-style dish that will impress your whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
2 cloves garlic, 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
Fresh parsley and green onions to taste
Black pepper to taste
500g cooked cassava
200 ml coconut milk
2 cloves garlic, 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
Fresh parsley and green onions to taste
Black pepper to taste
Where to find ingredients
You can find fresh eggplants, cassava, and seasonal produce at local markets or supermarkets in the fruit and vegetable section. Coconut milk and other pantry staples are available in the canned goods aisle.
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
- Wash the cubes well, squeeze them lightly 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, pepper, and bouillon, sautéing until golden
- Blend the cassava with the coconut milk in a blender, mix into the sauté, adjust the salt, finish with parsley and green onions, and serve while very hot
Observations
The eggplant bobó is an excellent, light alternative to the classic shrimp version, maintaining all the creaminess thanks to the cassava base. The secret to success is letting the salted eggplant rest, which removes the natural bitterness and ensures the perfect texture. It is a comforting, practical recipe for daily meals and perfect for serving with fluffy white rice.
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