Brazilian recipe
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)
Prepare a flavorful eggplant stew, a light and nutritious vegan option perfect for a comforting and practical meal.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
10ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
500g cooked cassava
200ml coconut milk
3 garlic cloves, minced
2 small onions, chopped
2 tomatoes, seeded and chopped
10ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
Find fresh produce like eggplants, tomatoes, and herbs at local markets or supermarkets. Cassava, coconut milk, and dende oil are typically found in the tropical or international food aisles of major supermarkets.
Preparation method
- Cut the eggplants into small cubes, 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 dende oil and olive oil in a pan, sauté the garlic, onion, tomato, and bell pepper, then add the eggplant, bay leaf, pepper, and bouillon cube until browned
- Blend the cooked cassava with the coconut milk, mix into the sautéed base, adjust the salt, garnish with plenty of fresh herbs, and serve hot
Observations
This eggplant stew is a fantastic meat-free alternative that maintains a signature creaminess by using cassava. The secret to this dish is letting the diced eggplant rest in salt to remove its natural bitterness and ensure the perfect texture. Served alongside white rice and a touch of okra, you have an unforgettable main course.
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