Brazilian recipe
Creamy Vegan Aubergine Stew (Bobó de berinjela vegano)
Prepare this vibrant aubergine stew, a light, nutritious, and flavourful vegan option perfect for a comforting and practical Brazilian-style lunch.
0.0 / 5 by 0 Reviews
Ingredients
4 medium aubergines
500g boiled cassava
200ml coconut milk
3 garlic cloves, 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 boiled cassava
200ml coconut milk
3 garlic cloves, 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 these ingredients at local supermarkets or fresh produce markets. Look for cassava in the vegetable section and dende oil in the specialty or ethnic oil aisle.
Preparation method
- Cut the aubergines into small cubes, place them in a sieve, sprinkle with salt, and let them rest for 3 hours
- Wash the aubergine cubes well, squeeze lightly to remove excess water, and set aside
- Boil the cassava in water only until it is very soft and set aside
- Heat the dende oil with olive oil in a pan, sauté the garlic, onion, tomato, and bell pepper, then add the aubergine, bay leaf, pepper, and vegetable stock until browned
- Blend the boiled cassava with the coconut milk in a blender, mix into the sauté, adjust the salt, finish with plenty of fresh herbs, and serve while very hot
Observations
The aubergine stew is an excellent meat-free alternative that retains its classic creaminess by using cassava. The secret to this recipe's success is the resting time for the aubergine in salt, which removes its natural bitterness and ensures the ideal texture. Served with white rice and a touch of okra, you will have an unforgettable main course.
Ratings and comments