Brazilian recipe
Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare this 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 stock cube
Dende oil and olive oil to taste
Fresh herbs 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 stock cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
Find fresh eggplant, cassava, and seasonal herbs at local produce markets or sabzi mandis. Dende oil can be sourced from specialty international grocers or well-stocked supermarkets that carry tropical ingredients.
Preparation method
- Cut the eggplants into small cubes, place them in a sieve, sprinkle with salt, and let them rest for 3 hours
- Wash the eggplant cubes well, squeeze them gently to remove excess water, and set aside
- Cook the cassava in water only until it is very soft and set aside
- Heat the dende oil and olive oil in a pot, sauté the garlic, onion, tomato, and bell pepper, then add the eggplant, bay leaf, pepper, and vegetable stock until golden brown
- Blend the cooked cassava with the coconut milk in a blender, stir it into the sautéed mixture, adjust the salt, finish with plenty of fresh herbs, and serve hot
Observations
The eggplant bobó is an excellent meat-free alternative that maintains the classic creaminess by using cassava. The secret to this recipe's success is 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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