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Brazilian recipe

Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)

Discover how to prepare a nutritious and super creamy vegan eggplant stew. This delicious Brazilian-inspired dish is sure to surprise your whole family.

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40 min preparation 40 min cooking 8 portions 1 product views
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)

Ingredients

4 medium eggplants
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped, seeded and peeled
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Fresh herbs (cheiro-verde) to taste
Black pepper to taste

Where to find ingredients

You can find fresh eggplants, cassava, and coconut milk at local produce markets and general grocery stores. If fresh cassava is unavailable, frozen cassava (yuca) from the freezer section is an excellent substitute.

Preparation method

  1. Cut the eggplants into small cubes and place them in a sieve.
  2. Sprinkle salt over the eggplant and let it rest for 2 to 3 hours.
  3. Wash the cubes well, gently squeeze to remove excess water, and set aside.
  4. Cook the peeled cassava in water until very tender and set aside.
  5. Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, pepper, and bouillon cube, cooking until browned.
  6. Blend the cassava with coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, garnish with fresh herbs, and serve piping hot.

Observations

Eggplant stew is an excellent and light alternative to the classic shrimp version, maintaining all the creaminess thanks to the cassava base. The secret to success lies in letting the eggplant rest in salt, which removes its natural bitterness and ensures the perfect texture. This is a comforting dish, practical for everyday meals, and ideal for serving with fluffy white rice.
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Preparation method

Step-by-step images

Step 1

Cut the eggplants into small cubes and place them in a sieve.

Cut the eggplants into small cubes and place them in a sieve.
Step 2

Sprinkle salt over the eggplant and let it rest for 2 to 3 hours.

Sprinkle salt over the eggplant and let it rest for 2 to 3 hours.
Step 3

Wash the cubes well, gently squeeze to remove excess water, and set aside.

Wash the cubes well, gently squeeze to remove excess water, and set aside.
Step 4

Cook the peeled cassava in water until very tender and set aside.

Cook the peeled cassava in water until very tender and set aside.
Step 5

Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, pepper, and bouillon cube, cooking until browned.

Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, pepper, and bouillon cube, cooking until browned.
Step 6

Blend the cassava with coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, garnish with fresh herbs, and serve piping hot.

Blend the cassava with coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, garnish with fresh herbs, and serve piping hot.
Final result

Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)

Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)

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