Brazilian recipe
Creamy Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare a delicious vegan eggplant bobó, a light, nutritious, and flavorful plant-based option that is perfect for a comforting and practical Brazilian-style lunch.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
3 cloves garlic, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
500g cooked cassava
200 ml coconut milk
3 cloves garlic, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
Find fresh produce like eggplants, tomatoes, and cassava at local open-air markets or supermarket vegetable sections. Dendê oil is available in the international or specialty foods aisle of larger supermarkets.
Preparation method
- Cut the eggplants into small cubes, place in a sieve, sprinkle with salt, and let them rest for 3 hours
- Rinse 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 dendê oil and olive oil in a pan, sauté the garlic, onion, tomato, and bell pepper, then add the eggplant, bay leaf, pepper, and bouillon 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 hot
Observations
Eggplant bobó is an excellent meat-free alternative that retains the classic creaminess of the dish by using cassava. The key to success is allowing the eggplant to rest with salt, which removes its 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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