Brazilian recipe
Creamy Vegan Aubergine Stew (Bobó de berinjela vegano)
Learn how to prepare a nutritious and super creamy vegan aubergine stew. This delicious Brazilian-inspired dish will surprise your whole family.
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Ingredients
4 medium aubergines
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Fresh herbs to taste
Black pepper to taste
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Fresh herbs to taste
Black pepper to taste
Where to find ingredients
You can find fresh produce, cassava, and coconut milk at local markets like Wuse Market or various neighbourhood grocery stores, as well as in the international aisles of larger supermarkets in major cities.
Preparation method
- Cut the aubergines into small cubes and place them in a sieve
- Sprinkle salt over the aubergine and let it rest for 2 to 3 hours
- Wash the cubes well, squeeze gently to remove excess water and set aside
- Boil the peeled cassava in water until it is very soft and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the aubergine, bay leaf, pepper, and stock, sautéing until browned
- Blend the cassava with the coconut milk in a blender, mix into the sautéed base, adjust the salt, finish with fresh herbs, and serve while very hot
Observations
The aubergine stew is an excellent and light alternative to the classic shrimp version, maintaining all the creaminess thanks to the cassava base. The secret to its success is letting the aubergine sit in salt, which removes the natural bitterness and ensures the perfect texture. It is a comforting recipe, practical for everyday meals and ideal for serving with fluffy white rice.
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