Brazilian recipe
Vegan Creamy Eggplant Stew (Bobó de berinjela vegano)
Learn how to make a nutritious and super creamy vegan eggplant stew. A delicious Brazilian-inspired dish that will delight your entire family.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml 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 bouillon cube
olive oil to taste
chopped fresh herbs to taste
black pepper to taste
500g cooked cassava
200 ml 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 bouillon cube
olive oil to taste
chopped fresh herbs to taste
black pepper to taste
Where to find ingredients
You can find fresh eggplants, cassava, and coconut milk at local grocery stores, wet markets, or vegetable stalls. Fresh herbs such as cilantro or parsley are readily available at neighborhood sabzi mandi locations.
Preparation method
- Cut the eggplants into small cubes and place them in a colander
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Rinse the cubes well, squeeze lightly to remove excess water, and set aside
- Cook 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 eggplant, bay leaf, pepper, and bouillon, cooking until browned
- Blend the cassava with coconut milk in a blender, mix into the sauté, adjust the salt, garnish with fresh herbs, and serve hot
Observations
This eggplant stew is an excellent, light alternative to the classic shrimp version, while maintaining all the creaminess from the cassava base. The secret to success lies in letting the eggplant rest with salt, which removes the natural bitterness and ensures the perfect texture. It is a comforting, practical recipe for everyday meals, best served with freshly steamed white rice.
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