Brazilian recipe
Creamy Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare a delicious vegan bobó de berinjela, a light, nutritious and flavourful option that is perfect for a comforting and practical Brazilian-style lunch.
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Ingredients
4 medium eggplants
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 eggplants, cassava (tapioca root), and tomatoes at local vegetable markets or grocery stores. Azeite de dendê (red palm oil) is typically available in the specialty oils or ethnic food section of larger supermarkets or local culinary shops. If not available, you may use extra virgin olive oil as a substitute for the dendê oil, though it will change the authentic flavor profile.
Preparation method
- Cut the eggplants into small cubes, place them in a sieve, sprinkle with salt and leave to rest for 3 hours
- Wash the eggplant cubes well, squeeze gently to remove excess water and set aside
- Cook the cassava in water only until it is 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 eggplant, bay leaf, pepper and vegetable stock cube until browned
- Blend the cooked cassava with the coconut milk in a blender, mix into the sautéed mixture, adjust the salt, finish with plenty of fresh herbs and serve piping hot
Observations
The eggplant bobó is an excellent meat-free alternative that maintains its classic creaminess by using cassava. The secret to this recipe'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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