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Friday 09 August 2024 14:10:52 GMT

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Wasis Ac :

asli jos

2024-08-09 15:01:43

1

mas agoes :

kok ayu reek

2024-08-09 14:44:31

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putri :

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2024-08-09 14:25:46

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Yosse Oki671 :

mlm,menghibur sll 😂🥰

2024-08-09 14:20:08

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putra jawa :

asikk cah ayuui

2024-08-09 14:15:40

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surip bae :

hadir masuk pak eko, cocok 👍👍👍👍💪💪💪💪

2024-10-14 10:01:56

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supono19225 :

cocok bener mbak

2024-10-09 14:51:54

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neneng wahyuni :

pas banget

2024-08-17 02:32:09

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indrok :

assalamualaikum selamat pagi

2024-08-13 00:27:35

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Alphabet :

masukkkkkk 👍👍👍👍👍

2024-08-11 11:26:35

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khamdani :

Hloo goud morning salken mb ndunn.. 😁😁

2024-08-11 04:45:19

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R_Lion_Tingkir_R :

mantul 😄😄

2024-08-11 03:27:17

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Bahr Udin :

Assalamualaikum slm santun dr Kalimantan

2024-08-10 15:25:33

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amisebunsebun :

siiip

2024-08-10 14:58:28

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Trm Pmb team :

met siang bun

2024-08-10 08:01:03

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Nur Hasyim :

mosok

2024-08-10 04:45:54

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ALE ELON MUSK :

ayu sih asline

2024-08-10 00:07:57

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Nabil Sanjaya :

1000% real

2024-08-10 12:12:30

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SHOLEH :

cocok

2024-08-09 14:54:58

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nimahfatimah :

🥰🥰🥰🥰😇😇😇😇😝😝😝😝

2024-08-09 18:17:33

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Atin Anita :

👍👍

2024-08-09 14:40:12

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rahmat ashek :

👍👍👍👍

2024-08-09 14:18:38

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😂😂😂👍👍👍

2024-08-09 14:16:01

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ririn :

👍👍👍👍👍

2024-08-20 18:13:40

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Wahab Pwr :

👍👍🙏

2024-08-14 14:19:16

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Aubergines with yogurt and tomato sauce – this is my version of a Persian recipe called Borani, a yogurt salad. It’s quite possible the nicest thing to eat in the whole world. Bog words I know. Give it a whirl and let me know what you think x JGS

Serves 2 or 4 as a side

2 small aubergines cut into ½ cm rounds
1 ½ tsp baharat
4 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
4 cloves garlic, finely chopped
500g tomatoes, finely chopped
2 tbsp tomato puree
1 tsp dried mint
A small handful of coriander leaves
Salt and pepper

For the yogurt
350g Greek yogurt at room temperature
The zest of ½ a lemon
1 clove garlic, grated

1. Pre-heat the oven to 200c fan. Pop the aubergines into a mixing bowl and add 1 tsp of the baharat and a good pinch of salt. Toss together until the spices coat the aubergines. Add 2 tbsp of the oil and toss together. Transfer to a lined baking sheet and roast for 35-40 minutes until charred and tender, turning them after 30 minutes.
2. Heat the remaining oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until golden. Add the garlic. Mix well and cook, stirring occasionally, for 30 seconds until fragrant. Add the tomatoes, tomato puree, remaining baharat and a good pinch of salt and pepper. Pour in 70ml of just boiled water. Mix well and bring to the boil. Cover, reduce the heat to low and cook, stirring occasionally, for 20-25 minutes or until the tomatoes have broken down into a sauce. Remove the lid and crank the heat up. Bubble away, stirring occasionally, for 5-6 minutes or until lovely and thick.
3. Meanwhile, mix the yogurt together with the lemon zest, garlic and a good pinch of salt.
4. To serve, slather most of the yogurt onto a serving plate and top with half the aubergines. Spoon over half the tomato sauce and then layer up the remaining aubergines and tomato sauce. Finally top with the remaining yogurt and sprinkle over the dried mint. Rip over the coriander and drizzle over a little oil, and then faceplant into that.
#veggiedinnerideas #persi#persianfoodtarianfood #eggplant #easymeals #healthyrecipes

Aubergines with yogurt and tomato sauce – this is my version of a Persian recipe called Borani, a yogurt salad. It’s quite possible the nicest thing to eat in the whole world. Bog words I know. Give it a whirl and let me know what you think x JGS Serves 2 or 4 as a side 2 small aubergines cut into ½ cm rounds 1 ½ tsp baharat 4 tbsp olive oil, plus extra for drizzling 1 onion, finely chopped 4 cloves garlic, finely chopped 500g tomatoes, finely chopped 2 tbsp tomato puree 1 tsp dried mint A small handful of coriander leaves Salt and pepper For the yogurt 350g Greek yogurt at room temperature The zest of ½ a lemon 1 clove garlic, grated 1. Pre-heat the oven to 200c fan. Pop the aubergines into a mixing bowl and add 1 tsp of the baharat and a good pinch of salt. Toss together until the spices coat the aubergines. Add 2 tbsp of the oil and toss together. Transfer to a lined baking sheet and roast for 35-40 minutes until charred and tender, turning them after 30 minutes. 2. Heat the remaining oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until golden. Add the garlic. Mix well and cook, stirring occasionally, for 30 seconds until fragrant. Add the tomatoes, tomato puree, remaining baharat and a good pinch of salt and pepper. Pour in 70ml of just boiled water. Mix well and bring to the boil. Cover, reduce the heat to low and cook, stirring occasionally, for 20-25 minutes or until the tomatoes have broken down into a sauce. Remove the lid and crank the heat up. Bubble away, stirring occasionally, for 5-6 minutes or until lovely and thick. 3. Meanwhile, mix the yogurt together with the lemon zest, garlic and a good pinch of salt. 4. To serve, slather most of the yogurt onto a serving plate and top with half the aubergines. Spoon over half the tomato sauce and then layer up the remaining aubergines and tomato sauce. Finally top with the remaining yogurt and sprinkle over the dried mint. Rip over the coriander and drizzle over a little oil, and then faceplant into that. #veggiedinnerideas #persi#persianfoodtarianfood #eggplant #easymeals #healthyrecipes

Amei 🥹 #crente #cristaosnotiktok #fypシ゚viral #modestia #modamodesta

Amei 🥹 #crente #cristaosnotiktok #fypシ゚viral #modestia #modamodesta

🤍🕊 #esenyurt #kesfetteyiz #uygardoganay #kesfet #t #tiktokindia #fypシ゚viral

🤍🕊 #esenyurt #kesfetteyiz #uygardoganay #kesfet #t #tiktokindia #fypシ゚viral

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