Brazilian recipe
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)
Learn how to make a nutritious, ultra-creamy vegan eggplant stew. This delicious Brazilian-inspired dish is sure to impress the whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
2 minced garlic cloves
2 small chopped onions
2 chopped tomatoes, seeded and peeled
1 small chopped red bell pepper
1 bay leaf
1 vegetable bouillon cube
olive oil to taste
fresh parsley and scallions to taste
black pepper to taste
500g cooked cassava
200 ml coconut milk
2 minced garlic cloves
2 small chopped onions
2 chopped tomatoes, seeded and peeled
1 small chopped red bell pepper
1 bay leaf
1 vegetable bouillon cube
olive oil to taste
fresh parsley and scallions to taste
black pepper to taste
Where to find ingredients
Find fresh vegetables and herbs in the local produce market or supermarkets. Cassava is available fresh in the vegetable aisle or frozen in specialized international or local food shops.
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 them gently to remove excess water, and set aside
- Cook the peeled cassava in water until very soft and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, add the eggplant, bay leaf, pepper, and bouillon, sautéing until browned
- Blend the cassava with the coconut milk in a blender, mix into the sauté, adjust the salt, finish with fresh parsley and scallions, and serve very hot
Observations
The eggplant stew is an excellent and light alternative to the classic shrimp version, retaining all the creaminess thanks to the cassava base. The secret to success lies in resting the salted eggplant, which removes its natural bitterness and ensures the perfect texture. It is a comforting, practical everyday recipe that is ideal served with fluffy white rice.
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