Brazilian recipe
Creamy Vegan Eggplant Stew (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
500 g cooked cassava
200 ml coconut milk
3 garlic cloves, minced
2 small onions, diced
2 tomatoes, diced, with skin and seeds
10 ml paprika or 1 small red bell pepper, diced
1 bay leaf
1 vegetable bouillon cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
500 g cooked cassava
200 ml coconut milk
3 garlic cloves, minced
2 small onions, diced
2 tomatoes, diced, with skin and seeds
10 ml paprika or 1 small red bell pepper, diced
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 these ingredients at local grocery stores or ethnic markets. Look for fresh produce in the vegetable section, and cassava, coconut milk, and dende oil in the international or Latin American aisle.
Preparation method
- Cut the eggplants into small cubes, place them in a colander, sprinkle with salt, and let them rest for 3 hours
- Wash the eggplant cubes thoroughly, gently squeeze to remove excess water, and set aside
- Boil the cassava in water until very soft and set aside
- Heat the dende oil and 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 a fantastic meat-free alternative that retains its classic creaminess by using cassava. The secret to this dish's success is letting the eggplant rest in salt, which removes its natural bitterness and ensures the ideal texture. Serve it with white rice and a touch of okra for an unforgettable main course.
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