Brazilian recipe
Vegan Aubergine Bobó (Bobó de berinjela vegano)
Learn how to make a nutritious, super creamy vegan aubergine bobó. This delicious Brazilian-inspired dish is sure to surprise your whole family.
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Ingredients
4 medium aubergines
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Fresh parsley and spring onions to taste
Black pepper to taste
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Olive oil to taste
Fresh parsley and spring onions to taste
Black pepper to taste
Where to find ingredients
You can find fresh aubergines, cassava (often labeled as yuca or manioc in local supermarkets), and coconut milk in the produce and international aisles of your local grocery stores.
Preparation method
- Cut the aubergines into small cubes and place them in a sieve
- Sprinkle salt over the aubergine and leave to rest for 2 to 3 hours
- Rinse the cubes well, squeeze lightly to remove excess water, and set aside
- Boil the peeled cassava in water until very tender and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the aubergine, bay leaf, pepper, and stock cube, cooking until golden brown
- Blend the cassava with the coconut milk in a blender, stir into the sautéed mixture, adjust the salt, garnish with parsley and spring onions, and serve while piping hot
Observations
Aubergine bobó is an excellent, lighter alternative to the classic shrimp version, maintaining all the signature creaminess thanks to the cassava base. The secret to success is letting the aubergine rest with salt, which draws out its natural bitterness and ensures the perfect texture. It is a comforting, practical recipe for everyday meals, best served alongside fluffy white rice.
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