Brazilian recipe
Vegan Creamy 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 lunch.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
3 cloves garlic, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Dende oil and olive oil to taste
Fresh parsley and chives and black pepper to taste
500g cooked cassava
200 ml coconut milk
3 cloves garlic, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Dende oil and olive oil to taste
Fresh parsley and chives and black pepper to taste
Where to find ingredients
Find fresh vegetables and aromatics at local markets or supermarkets. Cassava, dende oil, and coconut milk are commonly stocked in the international or exotic food aisles of major grocery stores.
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 slightly to remove excess water and set aside
- Cook the cassava in water until very soft and set aside
- Heat the dende 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 salt, finish with plenty of fresh parsley and chives and serve very hot
Observations
The eggplant bobó is an excellent meat-free alternative that maintains its classic creaminess by using cassava. The secret to success in this recipe is the resting time for the eggplant with 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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