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-style lunch.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
10ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
500g cooked cassava
200ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
10ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find fresh eggplants, cassava, and dendê oil at local neighborhood markets or major grocery stores in the fresh produce and international pantry sections.
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 well, squeeze them lightly to remove excess water, and set aside
- Cook the cassava in water only until it is very soft and set aside
- Heat the dendê 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 sauté, adjust the salt, finish with plenty of fresh herbs, and serve while very hot
Observations
The eggplant bobó is an excellent meat-free alternative that maintains the classic creaminess by using cassava. The key to the success of this recipe is letting the eggplant sit in salt, which eliminates the 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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