Saed News: Bademjan Tareh is one of the traditional dishes from Gilan Province that is quick and easy to prepare. Even if you’re not a fan of eggplant, you’ll definitely fall in love with this incredibly delicious dish.
According to the Saed News cooking section, this instructional video teaches you how to make two of the tastiest and most innovative plant-based, meatless eggplant dishes—so good that even die-hard meat lovers will fall in love! 🤯🍆 These two vegetarian meals are not only healthy and light, but also incredibly flavorful. If you're on the lookout for new, plant-based, meat-free recipes, don’t miss this video.
A delicious eggplant-based meal made with a mix of fresh vegetables, cheese, and spices. It’s light, healthy, and meat-free—and you’ll never get tired of it!
An eye-catching finger food, perfect for parties and gatherings! Fried eggplant combined with walnuts and fresh herbs creates an unforgettable flavor that will make you question how something this good doesn’t have any meat! Both recipes are meat-free and ideal for anyone seeking a plant-based, healthy diet. Even if you’ve never liked eggplant, these two methods will totally surprise you—I guarantee you’ll become a fan.
These recipes use special techniques to bring out the best taste and texture in the eggplant. So if you're after exciting new vegetarian meals, you must give them a try.
How to prepare two new and delicious vegetarian eggplant dishes
How to use eggplant as a main ingredient in meatless meals
Special tips and tricks for frying and prepping eggplant
How to make amazing vegetarian dishes with simple ingredients
Eggplants: 2 (peeled and coarsely grated)
Eggs: 3
Black pepper: ½ tsp
Paprika: 1 tsp
Salt: to taste
Garlic: 2 cloves (crushed)
Tomato paste: 3 tbsp
All-purpose flour: 100g (about ½ cup)
Red onion: 1 (or yellow/white onion)
Carrot: 1 medium (grated)
Fresh dill: 1 small bunch (or substitute with basil, spinach, tarragon, or parsley)
Mozzarella cheese: 100g (grated) (optional: use béchamel sauce instead)
Parmesan cheese: to taste (or use breadcrumbs if unavailable)
Cornstarch: 1 tbsp (for the topping)
Olive oil: as needed
Garlic powder: to taste
Breadcrumbs: for lining the baking dish
Eggplants: 2 (cut into ½ cm thick rounds)
Egg: 1
Salt: to taste
Oil for frying: as needed
Walnuts: 150g (about 1 to 1½ cups)
Red onion: ¼
Garlic: 3 cloves
Cilantro or parsley: 100g (about 1 small bunch)
Strained yogurt: 100g (½ cup) (or substitute with cream cheese)
Fresh lemon juice: from ½ lemon
Salt: 1 tsp
Ground coriander seeds: ½ tsp
