Brazilian recipe
Creamy Vegan Aubergine Stew (Bobó de berinjela vegano)
Prepare this delicious, nutrient-rich vegan aubergine stew—a perfect, comforting, and simple Brazilian-inspired main course.
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Ingredients
4 medium aubergines
500 g 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 stock cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
500 g 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 stock cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find the ingredients at any local supermarket, specifically in the fresh produce section for vegetables and the pantry aisle for coconut milk, cassava, and oils.
Preparation method
- Cut the aubergines into small cubes, place them in a colander, sprinkle with salt, and let them rest for 3 hours
- Rinse the aubergine 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 pan, sauté the garlic, onion, tomato, and bell pepper, then add the aubergine, bay leaf, pepper, and vegetable stock, cooking until browned
- 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 while piping hot
Observations
The aubergine bobó is an excellent meat-free alternative that achieves a signature creaminess using cassava. The secret to this recipe's success is letting the aubergine rest in salt to remove its natural bitterness, ensuring the ideal texture. Served with white rice and a touch of okra, it makes for an unforgettable meal.
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