Brazilian recipe
Vegan Eggplant Stew (Bobó de berinjela vegano)
Prepare this vibrant eggplant stew, a light, nutritious, and flavorful vegan option 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 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 green herbs and black pepper to taste
500g 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 green herbs and black pepper to taste
Where to find ingredients
Find fresh eggplants and cassava in the produce section of local grocery stores or international markets. Dende oil is a signature ingredient for authentic flavor and can be found 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, squeeze gently to remove excess water, and set aside
- Boil the cassava in water until very tender 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 green herbs, and serve hot
Observations
Eggplant stew is an excellent meat-free alternative that retains the classic creaminess through the use of cassava. The secret to this dish is letting the eggplant rest in 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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