Brazilian recipe
Vegan Eggplant Bobó (Bobó de berinjela vegano)
Learn how to make a nutritious, ultra-creamy vegan eggplant stew. This delicious Brazilian-inspired recipe is sure to impress your entire family.
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Ingredients
4 medium eggplants
500g cooked cassava
200 ml coconut milk
2 cloves garlic, minced
2 small onions, diced
2 tomatoes, seeded and diced
1 small red bell pepper, diced
1 bay leaf
1 vegetable bouillon cube
olive oil to taste
chopped fresh parsley and green onions to taste
black pepper to taste
500g cooked cassava
200 ml coconut milk
2 cloves garlic, minced
2 small onions, diced
2 tomatoes, seeded and diced
1 small red bell pepper, diced
1 bay leaf
1 vegetable bouillon cube
olive oil to taste
chopped fresh parsley and green onions to taste
black pepper to taste
Where to find ingredients
Look for fresh produce, aromatics, and cassava in your local supermarket's vegetable section or at Latin American grocery stores. Coconut milk and vegetable broth can be found in the international or pantry aisles. Fresh herbs are available in the produce department.
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 gently to remove excess water, and set aside
- Cook the peeled cassava in water until very tender 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 browned
- Blend the cassava with the coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, garnish with fresh parsley and green onions, and serve hot
Observations
Eggplant bobó is an excellent, light alternative to the classic shrimp version, maintaining all its characteristic creaminess thanks to the cassava base. The secret to success lies in letting the eggplant rest with salt, which draws out its 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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