Brazilian recipe
Vegan Eggplant Stew (Bobó de berinjela vegano)
Learn how to make a nutritious and incredibly smooth vegan eggplant stew. This is a delightful Brazilian-inspired dish that is sure to surprise your entire family.
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Ingredients
4 medium eggplants
500 g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil as needed
Fresh herbs to taste
Black pepper to taste
500 g cooked cassava
200 ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
1 small red bell pepper, chopped
1 bay leaf
1 vegetable bouillon cube
Olive oil as needed
Fresh herbs to taste
Black pepper to taste
Where to find ingredients
You can find fresh eggplants, cassava, and seasonal produce at local markets and grocery stores. For canned coconut milk and vegetable bouillon, check the pantry aisles at major supermarkets.
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
- Wash the cubes well, squeeze them lightly 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 cube, sautéing until golden
- Blend the cassava with the coconut milk in a blender, mix into the sautéed base, adjust the salt, garnish with fresh herbs, and serve hot
Observations
The eggplant stew is a fantastic and light alternative to the classic shrimp version, maintaining all its characteristic smoothness thanks to the cassava base. The secret to success lies in letting the eggplant rest with salt, which removes its natural bitterness and ensures the perfect texture. It is a comforting, practical recipe for everyday meals, best served with light, fluffy white rice.
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