Brazilian recipe
Vegan Eggplant Bobó (Bobó de berinjela vegano)
Prepare a flavorful eggplant bobó, a light and nutritious vegan option that captures the essence of a comforting Brazilian meal in a simple way.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml coconut milk
3 cloves garlic, minced
2 small onions, diced
2 tomatoes, diced with skin and seeds
10 ml paprika or 1 small red bell pepper, diced
1 bay leaf
1 vegetable bouillon cube
Dendê oil and olive oil to taste
Fresh parsley and black pepper to taste
500g cooked cassava
200ml coconut milk
3 cloves garlic, minced
2 small onions, diced
2 tomatoes, diced with skin and seeds
10 ml paprika or 1 small red bell pepper, diced
1 bay leaf
1 vegetable bouillon cube
Dendê oil and olive oil to taste
Fresh parsley and black pepper to taste
Where to find ingredients
Find fresh vegetables and herbs in the produce section of any local supermarket. Cassava (yuca) and dende oil can be found in the international or Latin American aisle of most grocery stores or at specialty markets.
Preparation method
- Dice the eggplants, place them in a colander, sprinkle with salt, and let them rest for 3 hours
- Rinse the eggplant cubes well, squeeze them gently to remove excess water, and set aside
- Cook the cassava in water until 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, black pepper, and bouillon cube until browned
- Blend the cooked cassava with the coconut milk in a blender, stir into the sautéed mixture, adjust the salt, finish with plenty of fresh parsley, and serve hot
Observations
Eggplant bobó is an excellent meat-free alternative that maintains its classic creaminess by using cassava. The secret to this recipe's success is allowing the eggplant to rest in salt, which removes its natural bitterness and ensures the ideal texture. Served with white rice and a hint of okra, you will have an unforgettable main course.
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