Brazilian recipe
Vegan Creamy Eggplant Bobó (Bobó de berinjela vegano)
Learn how to make a nutritious and incredibly creamy vegan eggplant bobó. A delicious Brazilian dish that is sure to surprise your whole family.
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Ingredients
4 medium eggplants
500g 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 bouillon cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
500g 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 bouillon cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
Where to find ingredients
You can find fresh eggplant, cassava, and coconut milk at any local vegetable market or supermarket vegetable section. For the best quality, choose firm eggplants and fresh cassava roots, which can be found in the produce aisle.
Preparation method
- Cut the eggplants into small cubes and place them in a sieve
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Rinse the cubes well, gently squeeze to remove excess water, and set aside
- Boil the peeled cassava in water until very tender and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, pepper, and bouillon, cooking until golden
- Blend the cassava with the coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, garnish with fresh herbs, and serve piping hot
Observations
The eggplant bobó is a brilliant and light alternative to the classic shrimp version, retaining all the signature creaminess from the cassava base. The secret to success lies in letting the eggplant rest with salt, which draws out its natural bitterness and ensures the perfect texture. This is a comforting dish, practical for everyday meals, and ideal to serve alongside perfectly fluffy steamed white rice.
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