Brazilian recipe
Vegan Eggplant Stew (Bobó de berinjela vegano)
Learn how to make this nutritious, incredibly smooth, and entirely vegan eggplant stew. A flavorful Brazilian-inspired dish that is sure to please the whole family.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with seeds and skin
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Fresh green herbs to taste
Black pepper to taste
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with seeds and skin
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Fresh green herbs to taste
Black pepper to taste
Where to find ingredients
You can find fresh produce like eggplants, cassava, and bell peppers at local markets or greengrocers. Coconut milk, vegetable bouillon, and fresh herbs are readily available at most supermarkets in the pantry or fresh produce aisles.
Preparation method
- Cut the eggplants into small cubes and place them in a sieve
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Rinse the cubes well, squeeze them lightly to remove excess water, and set aside
- Cook the peeled cassava in water until very soft and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, pepper, and bouillon, cooking until golden
- Blend the cooked cassava with coconut milk in a blender, mix into the vegetable sauté, adjust the salt, finish with fresh green herbs, and serve hot
Observations
The eggplant stew is a wonderful, lighter alternative to the classic shrimp version, retaining all its signature smoothness thanks to the cassava base. The secret to success is letting the eggplant sit with salt, which removes its natural bitterness and ensures the perfect texture. It is a comforting, practical everyday dish that is best served with fluffy white rice.
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