Brazilian recipe
Vegan Creamy Eggplant Stew (Bobó de berinjela vegano)
Learn how to make a nutritious and super creamy vegan eggplant stew. A delicious Brazilian-inspired dish that will surprise your entire family.
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Ingredients
4 medium eggplants
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped, seeded and with skin
1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
olive oil to taste
fresh herbs to taste
black pepper to taste
500g cooked cassava
200ml coconut milk
2 garlic cloves, minced
2 small onions, chopped
2 tomatoes, chopped, seeded and with skin
1 small red bell pepper, chopped
1 bay leaf
1 vegetable stock cube
olive oil to taste
fresh herbs to taste
black pepper to taste
Where to find ingredients
Find fresh vegetables and staple pantry items like cassava and coconut milk at local supermarkets or neighborhood produce markets. You may use sweet potato as a substitute for cassava if unavailable.
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
- Rinse the cubes well, squeeze lightly to remove excess water and set aside
- Cook the peeled cassava in water only until very tender and set aside
- Sauté the garlic, onion, tomato, and bell pepper in olive oil, then add the eggplant, bay leaf, black pepper, and stock, sautéing until golden
- Blend the cassava with the coconut milk in a blender, mix into the sautéed vegetables, adjust the salt, finish with fresh herbs and serve piping hot
Observations
This eggplant stew is a fantastic, light alternative to the classic shrimp version, maintaining all the creaminess thanks to the cassava base. The secret to success lies in resting the eggplant in salt, which removes its natural bitterness and ensures the perfect texture. It is a comforting, practical recipe for everyday meals, best served with fluffy white rice.
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