Brazilian recipe
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)
Prepare a delicious eggplant stew, a light and nutritious vegan option full of flavour 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 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 stock cube
Red palm oil (azeite de dendê) and olive oil to taste
Fresh chopped parsley and spring onions 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 stock cube
Red palm oil (azeite de dendê) and olive oil to taste
Fresh chopped parsley and spring onions and black pepper to taste
Where to find ingredients
Find fresh eggplant, cassava, tomatoes, and herbs at local farmers' markets or the produce section of your nearest supermarket. Red palm oil (azeite de dendê) can be sourced from specialty international grocers or Latin American food shops.
Preparation method
- Cut the eggplants into small cubes, place them in a sieve, sprinkle with salt, and let them rest for 3 hours
- Rinse the eggplant cubes well, squeeze gently to remove excess water, and set aside
- Cook the cassava in water alone until very soft and set aside
- Heat the red palm oil with olive oil in a pan, sauté the garlic, onion, tomato, and bell pepper, then add the eggplant, bay leaf, black pepper, and vegetable stock until golden brown
- Blend the cooked cassava with the coconut milk in a blender, mix into the sautéed base, adjust salt, finish with plenty of fresh chopped parsley and spring onions, and serve piping hot
Observations
This eggplant stew is an excellent meat-free alternative that maintains its classic creaminess by using cassava. The secret to the success of this recipe is the time spent 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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