Brazilian recipe
Creamy Vegan Eggplant Bobó (Bobó de berinjela vegano)
Learn how to make a nutritious, ultra-creamy vegan eggplant bobó. A delicious Brazilian-style dish that will impress your whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
2 minced garlic cloves
2 small chopped onions
2 chopped tomatoes with skin and seeds
1 small chopped red bell pepper
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Chopped parsley and green onions to taste
Black pepper to taste
500g cooked cassava
200 ml coconut milk
2 minced garlic cloves
2 small chopped onions
2 chopped tomatoes with skin and seeds
1 small chopped red bell pepper
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Chopped parsley and green onions to taste
Black pepper to taste
Where to find ingredients
You can find all fresh produce and pantry staples at your local supermarket's vegetable aisle and international foods section. If you cannot find fresh cassava, look for it in the frozen section of specialty markets.
Preparation method
- Cut the eggplants into small cubes and place them in a colander
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Rinse the cubes well, squeeze gently to remove excess water, and set aside
- Cook the peeled cassava in water alone until very soft and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, add the eggplant, bay leaf, pepper, and stock, sautéing until browned
- Blend the cassava with the coconut milk in a blender, mix into the sauté, adjust the salt, finish with chopped parsley and green onions, and serve while piping hot
Observations
The eggplant bobó is an excellent and light alternative to the classic shrimp version, retaining all the signature creaminess from the cassava base. The secret to its success is letting the eggplant rest in salt, which removes its natural bitterness and ensures the perfect texture. It is a comforting, practical everyday dish that is ideal to serve with perfectly fluffy white rice.
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