Brazilian recipe
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)
Prepare a delicious eggplant bobó, a light, nutritious, and flavorful vegan option, perfect for a comforting and practical meal.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
3 garlic cloves, 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
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
500g cooked cassava
200 ml coconut milk
3 garlic cloves, 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
Dendê oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find fresh eggplants, cassava, and dendê oil in local supermarkets or ethnic grocery stores. Choose firm eggplants and fresh cassava for the best results.
Preparation method
- Cut the eggplants into small cubes, place them in a colander, sprinkle with salt, and let them rest for 3 hours
- Rinse the eggplant cubes well, squeeze them slightly to remove excess water, and set aside
- Boil the cassava in water only until it is very tender, then set aside
- Heat the dendê 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 it into the sautéed base, adjust the salt, finish with plenty of fresh herbs, and serve hot
Observations
Eggplant bobó is an excellent meat-free alternative that maintains its classic creaminess using cassava. The secret to the success of this recipe is the time the eggplant rests in salt, which eliminates 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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