Brazilian recipe
Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare a delicious eggplant bobó, a light, nutritious and flavorful vegan option that is perfect for a comforting and practical Brazilian 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
dende 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
dende oil and olive oil to taste
fresh herbs and black pepper to taste
Where to find ingredients
You can find fresh produce, cassava, coconut milk, and Brazilian dende oil in the international aisle or specialized Latin American grocery stores. As a substitute for dende oil, palm oil is the ideal choice if the specific version is unavailable.
Preparation method
- Cut the eggplants into small cubes, place them in a strainer, sprinkle with salt and let them rest for 3 hours
- Rinse the eggplant cubes well, squeeze them lightly to remove excess water and set aside
- Cook the cassava in water only until very soft and set aside
- Heat the dende oil with the olive oil in a pan, sauté the garlic, onion, tomato and bell pepper, then add the eggplant, bay leaf, pepper and vegetable bouillon 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 maintains its classic creaminess by using cassava. The secret to this recipe's success is the time the eggplant rests with salt, which removes its natural bitterness and ensures the ideal texture. Served with white rice and a touch of okra, you will have an unforgettable main course.
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