Brazilian recipe
Creamy Vegan Aubergine Stew (Bobó de berinjela vegano)
Learn how to make a nutritious and super creamy vegan aubergine stew. This delicious Brazilian-inspired dish will surprise your whole family.
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Ingredients
4 medium aubergines
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 stock cube
Olive oil to taste
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 stock cube
Olive oil to taste
Fresh herbs to taste
Black pepper to taste
Where to find ingredients
You can find fresh produce like aubergines and bell peppers at local markets or supermarkets. Cassava, often labelled as muhogo in local markets, is widely available in grocery stores and vegetable stalls.
Preparation method
- Cut the aubergines into small cubes and place them in a sieve
- Sprinkle salt over the aubergines and let them rest for 2 to 3 hours
- Wash the cubes well, squeeze them lightly to remove excess water and set aside
- Boil 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 aubergine, bay leaf, pepper, and stock cube, cooking until browned
- Blend the cooked cassava with the coconut milk in a blender, mix into the sautéed base, adjust the salt, garnish with fresh herbs and serve piping hot
Observations
This aubergine stew is an excellent, light alternative to the classic prawn version, maintaining all the creaminess thanks to the cassava base. The secret to its success is letting the aubergine rest in salt, which draws out its natural bitterness and ensures the perfect texture. It is a comforting recipe that is practical for everyday meals and ideal served alongside fluffy white rice.
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