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@oh.men.iron: 🫵🏽😂

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Region: NG
Tuesday 28 July 2026 21:50:29 GMT
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Comments

fullblown23
GORILLA 🦍 :
17
2026-07-29 07:35:26
171
choovak444
ЗАВИСИМЫЙ 🏴 :
14
2026-07-28 22:27:57
545
yozgarth03
yozy :
natural???
2026-07-28 22:51:34
29
abebody
𓆰𓆪 𝗮𝗯𝗲𝗯𝗼𝗱𝘆 :
BANANANANANANANA
2026-08-01 08:53:38
2
b2k1kkk
បង គីម :
2009☺️☺️☺️
2026-07-29 14:12:13
0
fe.pa06
Fe Pa :
algún día seré como tú amigo
2026-07-29 01:03:09
37
chris.ugo6
Chris Ugo :
17 year old
2026-07-30 13:29:09
3
._.m509
Josué :
12 años
2026-07-29 18:37:30
0
fury228
fury228 :
Potential
2026-08-02 18:23:38
0
tomiishelvi
Abdiel :
😁
2026-07-30 01:38:18
3
alexandrevieiraco53
Xand007 :
2026-07-29 14:30:38
4
arkan.sharaf
SST¹ Zombie120𒀭🇮🇶 :
2026-07-29 14:25:36
3
alifofana455
alifofana455 :
😌🔥
2026-07-29 13:42:16
2
cristianojr12332
️ :
Bro ur scary bro
2026-07-30 10:55:28
3
paulo.sanchez9309
𝒫𝒶𝒷𝓁ℴ 𝒮𝒶𝓃𝒸𝒽ℯ𝓏 :
el que estaba esperando atrás para robar miran bien el vídeo
2026-07-29 03:40:15
3
miguel.barrera367
Miguel Barrera :
si están aburridos miren mis compartidos
2026-07-29 22:11:46
1
danilovitalee
danilo :
2026-07-28 21:55:13
1
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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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