Brazilian recipe
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)
Learn how to prepare a nutritious and super creamy vegan eggplant stew. A delicious Brazilian-inspired dish that will surprise your whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml 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
Fresh parsley and green onions to taste
Black pepper to taste
500g cooked cassava
200ml 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
Fresh parsley and green onions to taste
Black pepper to taste
Where to find ingredients
You can find these ingredients at any local supermarket or fresh produce market. Choose firm, shiny eggplants and fresh cassava root from the vegetable aisle.
Preparation method
- Cut the eggplants into small cubes and place them in a strainer
- 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 cube, cooking until browned
- Blend the cooked cassava with coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, finish with fresh herbs, and serve while piping hot
Observations
The eggplant bobó is an excellent and light alternative to the classic shrimp version, retaining all the creaminess thanks to the cassava base. The secret to success lies in letting the eggplant rest with salt, which removes its natural bitterness and ensures the perfect texture. This is a comforting recipe, practical for everyday meals, and ideal for serving with perfectly fluffy white rice.
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