Brazilian recipe
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)
Prepare this delicious eggplant stew, a light, nutritious, and flavorful vegan option perfect for a comforting and practical Brazilian-inspired lunch.
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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
Dendê oil and olive oil to taste
Fresh parsley and chives 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
Dendê oil and olive oil to taste
Fresh parsley and chives and black pepper to taste
Where to find ingredients
You can find these ingredients at local markets or grocery stores, particularly in the produce section and the aisles containing tropical products or international foods. If fresh cassava is unavailable, check the frozen section for pre-cooked or peeled versions as a substitute.
Preparation method
- Cut the eggplants into small cubes, place them in a sieve, sprinkle with salt, and let them rest for 3 hours
- Wash the eggplant cubes well, squeeze them gently to remove excess water, and set aside
- Cook the cassava in water only until it is very tender and set aside
- Heat the dendê oil and olive oil in a pan, 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 into the sautéed base, adjust the salt, finish with plenty of fresh parsley and chives, and serve hot
Observations
This eggplant stew is an excellent meat-free alternative that maintains a classic creaminess by using cassava. The secret to the success of this recipe is the resting time of the eggplant in 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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