Brazilian recipe
Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare a delicious eggplant bobó, a light, nutritious, and flavor-packed 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 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 bouillon cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find fresh eggplants, cassava, and coconut milk at local wet markets or supermarket produce and pantry aisles in Singapore. Dende oil is often available at specialty international 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
- Rinse 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 with the 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 sautéed base, adjust the salt, finish with plenty of fresh herbs, and serve hot
Observations
The eggplant bobó is an excellent meat-free alternative that maintains its classic creaminess by using cassava. The secret to the success of this recipe is the time the eggplant spends resting 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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