Brazilian recipe
Vegan Aubergine Bobó (Bobó de berinjela vegano)
Discover how to make a nutritious and incredibly smooth vegan aubergine stew. This delicious Brazilian-inspired dish is sure to impress your entire family.
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Ingredients
4 medium aubergines
500 g 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 stock cube
Olive oil to taste
Chopped parsley and spring onion to taste
Black pepper to taste
500 g 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 stock cube
Olive oil to taste
Chopped parsley and spring onion to taste
Black pepper to taste
Where to find ingredients
You can find fresh aubergines and bell peppers in the produce aisle of any local supermarket or greengrocer. Cassava can often be found in the frozen section of specialty ethnic food shops. Feel free to use vegetable oil as a substitute for olive oil if preferred.
Preparation method
- Cut the aubergines into small cubes and place them in a colander
- Sprinkle salt over the aubergine and let it rest for 2 to 3 hours
- Rinse the cubes well, squeeze gently to remove excess water, and set aside
- Cook the peeled cassava in water only until very tender and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the aubergine, bay leaf, pepper, and stock, cooking until browned
- Blend the cassava with the coconut milk in a blender, mix it into the sautéed base, adjust the salt, garnish with chopped parsley and spring onion, and serve piping hot
Observations
Aubergine bobó is a fantastic, light alternative to the classic shrimp version, retaining all the signature creaminess from the cassava base. The key to its success is letting the aubergine rest with salt, which draws out its natural bitterness and ensures the perfect texture. It is a comforting dish, practical for everyday meals and ideal for serving with fluffy white rice.
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