Brazilian recipe
Vegan Aubergine Stew (Bobó de berinjela vegano)
Prepare a delicious aubergine bobó, a light, nutritious and flavour-packed vegan option that is perfect for a comforting and practical Brazilian-style lunch.
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Ingredients
4 medium aubergines
500g cooked cassava
200ml coconut milk
3 cloves garlic, 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
Azeite de dendê and olive oil to taste
Fresh herbs and black pepper to taste
500g cooked cassava
200ml coconut milk
3 cloves garlic, 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
Azeite de dendê and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find fresh produce and essential Brazilian ingredients like azeite de dendê and cassava (manioc) in most local supermarkets or international food stores specializing in Latin American or African pantry staples. If unavailable, olive oil is a common substitute for cooking, though it changes the traditional flavour profile.
Preparation method
- Cut the aubergines into small cubes, place them in a sieve, sprinkle with salt and let them rest for 3 hours
- Wash the aubergine 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 azeite de dendê with olive oil in a pan, sauté the garlic, onion, tomato and bell pepper, then add the aubergine, bay leaf, pepper and vegetable stock cube until browned
- 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 piping hot
Observations
The aubergine bobó is an excellent meat-free alternative that maintains a classic creamy consistency using cassava. The secret to this recipe's success is letting the aubergine sit with salt, which removes the natural bitterness and ensures the perfect texture. Served with white rice and a touch of okra, you will have an unforgettable main course.
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