Brazilian recipe
Creamy Vegan Eggplant Bobo (Bobó de berinjela vegano)
Learn how to make a nutritious, ultra-creamy vegan eggplant bobo. A delicious Brazilian-inspired plant-based dish that is sure to impress your family.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
500g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil to taste
Chopped fresh herbs to taste
Black pepper to taste
Where to find ingredients
Find fresh eggplant, cassava, and seasonal produce at local markets or major supermarkets like Carrefour or Shoprite. You can find coconut milk in the canned goods section, and fresh herbs are widely available in the vegetable aisles.
Preparation method
- Cut the eggplants into small cubes and place them in a colander
- Sprinkle salt over the eggplant and let it rest for 2 to 3 hours
- Rinse the cubes well, squeeze them gently 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, sautéing until browned
- Blend the cooked cassava with the coconut milk in a blender, mix into the sautéed base, adjust salt, finish with fresh herbs, and serve hot
Observations
The eggplant bobo is an excellent and light alternative to the classic shrimp version, maintaining all the signature creaminess with a cassava base. The secret to success lies in letting the eggplant rest with salt, which removes the natural bitterness and ensures the perfect texture. It is a comforting dish, practical for everyday meals, and ideal for serving with fluffy white rice.
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