Brazilian recipe
Creamy Vegan Eggplant Stew (Bobó de berinjela vegano)
Learn how to prepare a nutritious, ultra-creamy vegan eggplant stew. This delicious Brazilian-inspired dish is sure to surprise your whole family.
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Ingredients
4 medium eggplants
500 g cooked cassava
200 ml coconut milk
2 cloves of garlic, 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 as needed
Fresh parsley and green onions as needed
Black pepper as needed
500 g cooked cassava
200 ml coconut milk
2 cloves of garlic, 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 as needed
Fresh parsley and green onions as needed
Black pepper as needed
Where to find ingredients
You can find these fresh ingredients at your local produce market or grocery store. Look for quality cassava in the refrigerated or frozen section, and choose firm, shiny eggplants for the best results.
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 gently to remove excess water, and set aside
- Boil 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, stir into the vegetable mixture, adjust the salt, garnish with fresh parsley and green onions, and serve while piping hot
Observations
This eggplant stew serves as an excellent, light alternative to the classic shrimp version, maintaining its signature creaminess thanks to the cassava base. The key to success is letting the eggplant rest with salt, which draws out any natural bitterness and ensures a perfect texture. It is a comforting, practical recipe for everyday meals, best served with light, fluffy white rice.
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