by Danielle Bussone
Enjoy this video for Aloo Baigan, a vegan eggplant & potato dish contributed to us by Mint Cuisine of India Restaurant in Boone NC.
I absolutely LOVE this dish. If you follow these directions carefully, you will create a delicious, truly authentic Indian dish sure to please. Don’t let the number of spices and steps intimidate you. Many of the spices are just repeated in the various steps. It’s really quite easy. You can make this entire dish in 30 minutes. If you can’t find garam masala (many grocers carry it) or dried fenugreek leaves (methi) at your local markets, you can find them at an Indian grocer. You may also leave out the fenugreek, though it adds a lovely subtle finish to the dish.
Thank you, Goldie Nabatoff, for introducing our vegan meet-up group, VegBoone, to this fantastic restaurant. Mint has only been opened a couple of months as of August 10th and it is already jam-packed with customers for lunch and for dinner. Don’t despair, there is plenty of seating. The food is outstanding!!! We first sampled the cuisine when we attended a party there with VegBoone. There were nearly fifty of us and we all ate until we could eat no more.
Rich and I returned a few days later to do a video of the chef, Kanubhai Rabari, preparing a dish called Aloo Baigan, a fantastic stew of eggplant and potatoes. All I can say is OHMYGOD! It is SO delicious. The thing that sets Mint Cuisine of India apart from other Indian restaurants we have visited is the obvious freshness of the food and the care in which it is prepared.
We spoke in depth with the manager, Yogi Rabari. He explained to us that when the chef prepares vegan food, great care is taken so that no part of the vegan dish comes in contact with anything that is non-vegan. He takes his vegan customers seriously and diligently oversees the preparation of their food personally. The homemade tomato sauce and homemade onion sauce, which are the bases of most of their dishes, are made fresh daily. What is not used in a day is discarded.