Brazilian recipe
Creamy Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare this flavorful eggplant bobó, a light and nutritious vegan option that is 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
Dende oil and olive oil to taste
Chopped green 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
Dende oil and olive oil to taste
Chopped green herbs and black pepper to taste
Where to find ingredients
You can find fresh eggplants, cassava, and coconut milk at local grocery stores, markets, and produce sections. Vegetable bouillon and oils are readily available in the spice and oil aisles of any supermarket.
Preparation method
- Cut the eggplants into small cubes, place them in a sieve, sprinkle with salt, and let them rest for 3 hours
- Rinse the eggplant cubes well, squeeze them lightly to remove excess water, and set aside
- Boil the cassava in water until very soft and set aside
- Heat the dende oil and olive oil in a pot, sauté the garlic, onion, tomato, and bell pepper, then add the eggplant, bay leaf, pepper, and bouillon cube until browned
- Blend the cooked cassava with the coconut milk in a blender, mix into the sautéed base, adjust salt, finish with plenty of chopped green herbs, and serve while very hot
Observations
The eggplant bobó is an excellent meat-free alternative that maintains the classic creaminess of the original dish using cassava. The key to the success of this recipe is the time the eggplant rests with 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 dish.
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