Brazilian recipe
Creamy Vegan Aubergine Stew (Bobó de berinjela vegano)
Prepare a delicious vegan aubergine stew, a light, nutritious and flavour-packed option that is perfect for a comforting and practical Brazilian lunch.
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Ingredients
4 medium aubergines
500g cooked cassava
200ml coconut milk
3 cloves garlic, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
500g cooked cassava
200ml coconut milk
3 cloves garlic, minced
2 small onions, chopped
2 tomatoes, chopped with skin and seeds
10 ml paprika or 1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
Dende oil and olive oil to taste
Fresh herbs and black pepper to taste
Where to find ingredients
You can find all these ingredients at local supermarkets like Woolworths or Checkers, and specialised produce markets for items like dende oil and fresh cassava.
Preparation method
- Cut the aubergines into small cubes, place them in a colander, sprinkle with salt and leave to rest for 3 hours
- Wash the aubergine cubes well, squeeze them lightly to remove excess water and set aside
- Cook the cassava in water only until very soft and set aside
- Heat the dende oil with the olive oil in a pot, sauté the garlic, onion, tomato and bell pepper, then add the aubergine, bay leaf, pepper and vegetable stock until golden brown
- Blend the cooked cassava with the coconut milk in a blender, mix into the sautéed base, adjust the salt, finish with plenty of fresh herbs and serve piping hot
Observations
The aubergine stew is an excellent meat-free alternative that maintains a classic creaminess by using cassava. The secret to the success of this recipe is the resting time of the aubergine in salt, which removes the natural bitterness and ensures the ideal texture. Served with white rice and a touch of okra, you will have an unforgettable main course.
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