Brazilian recipe
Vegan and Creamy Eggplant Stew (Bobó de berinjela vegano)
Learn how to prepare a nutritious and super creamy vegan eggplant stew. A delicious Brazilian-inspired dish that will surprise your entire family.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
2 minced garlic cloves
2 small onions, diced
2 tomatoes, diced with skin and seeds
1 small red bell pepper, diced
1 bay leaf
1 vegetable bouillon cube
Olive oil as needed
Fresh green herbs as needed
Black pepper as needed
500g cooked cassava
200 ml coconut milk
2 minced garlic cloves
2 small onions, diced
2 tomatoes, diced with skin and seeds
1 small red bell pepper, diced
1 bay leaf
1 vegetable bouillon cube
Olive oil as needed
Fresh green herbs as needed
Black pepper as needed
Where to find ingredients
You can find these ingredients at local fresh produce markets for vegetables, and at grocery stores for pantry staples like coconut milk and vegetable bouillon.
Preparation method
- Cut the eggplants into small cubes and place them in a sieve
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Wash the cubes well, squeeze gently to remove excess water and set aside
- Cook the peeled cassava in water only until it is very soft and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, black pepper, and bouillon, sautéing until golden
- Blend the cassava with the coconut milk in a blender, mix it into the sautéed base, adjust the salt, finish with fresh green herbs, and serve while very hot
Observations
Eggplant stew is an excellent and light alternative to the classic shrimp version, retaining all its richness through a cassava base. The secret to success is letting the eggplant rest with salt, which removes its natural bitterness and ensures the perfect texture. It is a comforting, practical recipe for everyday life and is ideal served with fluffy white rice.
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