Brazilian recipe
Vegan Aubergine Stew (Bobó de berinjela vegano)
Whip up this flavorful vegan aubergine stew, a nutritious and light plant-based take on a classic Brazilian favorite that makes for a comforting lunch.
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Ingredients
4 medium aubergines
500 g cooked cassava
200 ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with seeds and skin
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
500 g cooked cassava
200 ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with seeds and skin
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find these ingredients at local fresh food markets (sokoni) or larger grocery stores in the city, especially in the vegetable and pulses sections.
Preparation method
- Cut the aubergines into small cubes, place them in a colander, sprinkle with salt, and let them rest for 3 hours
- Rinse the aubergine cubes well, squeeze them lightly to remove excess water, and set aside
- Boil the cassava in water until very tender and set aside
- Heat the dende oil and olive oil in a pot, sauté the garlic, onion, tomato, and bell pepper, then add the aubergine, bay leaf, pepper, and vegetable stock, cooking until browned
- Blend the cooked cassava with the coconut milk in a blender, stir the mixture into the sautéed vegetables, adjust the salt, finish with plenty of fresh herbs, and serve while piping hot
Observations
The aubergine stew is a brilliant meat-free alternative that achieves its signature creaminess by using cassava. The key to this dish's success lies in letting the aubergine sit with salt, which removes its natural bitterness and ensures the perfect texture. Serve it alongside steamed white rice and a hint of okra for an unforgettable main course.
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