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@duongnhancungly: Bước đầu tiên để uống ra mùi thơm cơ thể là thải độc, từ trong ra ngoài tỏa ra hơi thở tự nhiên của mỹ nhân phương Đông. #duongnhancungly #DuongSinhDongY #Duongsinh #thienlyduongnhan #duongnhan #lamdep #lamdepantoan

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Thursday 11 December 2025 07:32:26 GMT
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@nuvenergia #nuvenergia #nuvclipfy #clipfyleague CUPOM: TAYSERRI  Já ouviu falar nisso? Venha fazer parte você também, venha economizar mais na conta de luz. O CADASTRO É 100% ONLINE! Paga mais de R$200,00 na conta de luz? Quer economizar dinheiro? Conheça a NUV ENERGIA ENERGIA SOLAR POR ASSINATURA ENERGIA SOLAR NÃO É SÓ PARA QUEM TEM PLACA EM CASA!
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Making our Stuffed Eggplant again this week🍆 and it’s not just anyyy stuffed eggplant recipe, it’s my Nonna’s stuffed eggplant recipe. Straight from the heart of Calabria🇮🇹 RECIPES IN BIO & BELOW⬇️ Filling 4 eggplants tips removed, sliced horizontally 1½ lb lean ground beef 1/2 lb ground pork 3 eggs 2 cups tomato sauce 1½ cups mozzarella shredded 1/4 cup pecorino romano finely grated 1 tsp salt 1/4 tsp black pepper Breadcrumbs 1/2 loaf day old baguette ripped into larger pieces 1/4 cup fresh Italian parsley 3 large garlic cloves Instructions Preheat the oven: 375 °F. Prepare the baking dish(s): To a large 11x13 baking dish or two smaller baking dishes, evenly spread 1/2 cup of the tomato sauce to the bottom. Prepare the eggplants: Bring a large pot of water to boil. Remove the tips of the eggplants, slice in half (horizontally) and boil for 12-15 minutes, or until the insides of the eggplant are very tender through-out. Remove the eggplants from the water, and allow to sit in a colander for 10-15 minutes, allowing them to cool down. Gently scoop out the flesh of the eggplants (ensuring you don't tear the skin) leaving the shell at least a quarter-inch to prevent it from breaking when you add the filling. Chop the flesh of the eggplants into small pieces and using paper towel, gently blot the eggplant removing as much moisture as you can. Lightly season the chopped eggplant with salt. Sammy's tip: if there are a lot of seeds, feel free to remove some. Make the breadcrumbs: To a food processor, add the baguette, fresh parsley and garlic cloves. Pulse until a breadcrumb consistency forms. *This should make about 2½ cups of breadcrumbs. Prepare the filling: To a large mixing bowl, combine the chopped eggplant, ground beef, ground pork, eggs, 1/2 cup of tomato sauce, half of the shredded mozzarella, half of the pecorino romano, breadcrumbs, salt and pepper. Using your hands, gently mix until well combined. Stuff the eggplants: Evenly fill the eggplant shells with the mixture, pressing down with your fingertips or the back of a spoon to create an even layer and place in the prepared baking dish(s). Top with the remaining 1 cup of tomato sauce. Bake: Uncovered for 40-50 minutes, or until bubbling and cooked through. During the last 10 minutes of cook time, add the remaining pecorino romano and mozzarella. Broil for 1-2 minutes, just until the top browns slightly. Garnish: With fresh basil, and enjoy! #italianrecipe #stuffedeggplant #calabria #eggplants #calabrese
Making our Stuffed Eggplant again this week🍆 and it’s not just anyyy stuffed eggplant recipe, it’s my Nonna’s stuffed eggplant recipe. Straight from the heart of Calabria🇮🇹 RECIPES IN BIO & BELOW⬇️ Filling 4 eggplants tips removed, sliced horizontally 1½ lb lean ground beef 1/2 lb ground pork 3 eggs 2 cups tomato sauce 1½ cups mozzarella shredded 1/4 cup pecorino romano finely grated 1 tsp salt 1/4 tsp black pepper Breadcrumbs 1/2 loaf day old baguette ripped into larger pieces 1/4 cup fresh Italian parsley 3 large garlic cloves Instructions Preheat the oven: 375 °F. Prepare the baking dish(s): To a large 11x13 baking dish or two smaller baking dishes, evenly spread 1/2 cup of the tomato sauce to the bottom. Prepare the eggplants: Bring a large pot of water to boil. Remove the tips of the eggplants, slice in half (horizontally) and boil for 12-15 minutes, or until the insides of the eggplant are very tender through-out. Remove the eggplants from the water, and allow to sit in a colander for 10-15 minutes, allowing them to cool down. Gently scoop out the flesh of the eggplants (ensuring you don't tear the skin) leaving the shell at least a quarter-inch to prevent it from breaking when you add the filling. Chop the flesh of the eggplants into small pieces and using paper towel, gently blot the eggplant removing as much moisture as you can. Lightly season the chopped eggplant with salt. Sammy's tip: if there are a lot of seeds, feel free to remove some. Make the breadcrumbs: To a food processor, add the baguette, fresh parsley and garlic cloves. Pulse until a breadcrumb consistency forms. *This should make about 2½ cups of breadcrumbs. Prepare the filling: To a large mixing bowl, combine the chopped eggplant, ground beef, ground pork, eggs, 1/2 cup of tomato sauce, half of the shredded mozzarella, half of the pecorino romano, breadcrumbs, salt and pepper. Using your hands, gently mix until well combined. Stuff the eggplants: Evenly fill the eggplant shells with the mixture, pressing down with your fingertips or the back of a spoon to create an even layer and place in the prepared baking dish(s). Top with the remaining 1 cup of tomato sauce. Bake: Uncovered for 40-50 minutes, or until bubbling and cooked through. During the last 10 minutes of cook time, add the remaining pecorino romano and mozzarella. Broil for 1-2 minutes, just until the top browns slightly. Garnish: With fresh basil, and enjoy! #italianrecipe #stuffedeggplant #calabria #eggplants #calabrese
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