Brazilian recipe
Creamy 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 meal.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml 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
200ml 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 produce, cassava, and coconut milk at local supermarkets or vegetable stalls in your area. For authentic ingredients like dendê oil, look for specialty grocers or international food markets.
Preparation method
- Cut the eggplants into small cubes, place them in a colander, sprinkle with salt, and let them rest for 3 hours
- Wash the eggplant cubes thoroughly, squeeze them lightly to remove excess water, and set aside
- Cook the cassava in water only until very soft and set aside
- Heat the dendê oil and olive oil in a pot, 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 mixture, 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 this recipe's success is the resting time for the eggplant with 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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