Brazilian recipe
Creamy Vegan Aubergine Stew (Bobó de berinjela vegano)
Prepare this delicious aubergine stew, a light and nutritious vegan option full of flavor, perfect for a comforting and practical Brazilian 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 skin and seeds
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 skin and seeds
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 markets such as Nakumatt or Shoprite, and in the fresh produce and dry goods sections of your neighborhood supermarkets.
Preparation method
- Cut the aubergines into small cubes, place them in a colander, sprinkle with salt, and let them rest for 3 hours.
- Wash the aubergine cubes well, squeeze them lightly to remove excess water, and set aside.
- Boil the cassava in water only until it is very tender and set aside.
- Heat the dende oil and olive oil in a pan, sauté the garlic, onion, tomato, and bell pepper, then add the aubergine, bay leaf, pepper, and vegetable stock until golden.
- Blend the cooked cassava with the coconut milk in a blender, mix it into the sautéed vegetables, adjust the salt, finish with plenty of fresh herbs, and serve while very hot.
Observations
The aubergine stew is an excellent meat-free alternative that retains its classic creaminess by using cassava. The secret to the success of this recipe is the time the aubergine spends resting 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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