@raimraimgoaway: matik perfect sa ESP hahaha #fyp #relatable #exam #akosidogie

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Wednesday 02 September 2026 12:27:44 GMT

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Comments

JSelgas :

me na laging nanonood ng dark psychology

2026-09-16 22:49:04

14

BAGUVIX :

tapos mali rin pala mga yon

2026-09-18 21:14:45

1

Zenny loft 🇵🇭🔥 :

Sa totoo lang, mag-a-idlip muna ako sabihan mo na lang ako✌️

2026-09-18 10:11:00

2

jih'† :

tapos Yung mga mahaba mali pala

2026-09-09 08:39:20

9

⠀ ⠀ ⠀ ⠀ ⠀ ⠀ :

Makusnaw ung amin eh

2026-09-17 21:10:52

1

puno ng sagingtZy :

di lahat mahahabang sagot ay tama

2026-09-15 10:01:21

3

🇻🇦†ғяαи¢ιѕ†🇻🇦 :

2026-09-17 22:21:08

1

Justine Monteagudo :

2026-09-11 15:41:29

1

️ :

2026-09-15 12:14:22

1

￴￴￴￴￴￴￴ ￴￴￴￴￴ ￴￴ ￴￴ ￴ alpha :

2026-09-03 05:16:27

1

えーっと :

ganyan dapat

2026-09-02 12:45:56

1

𝖑𝖆𝖎 :

@_camilleeeee hahhahha

2026-09-18 03:53:27

1

🍵 :

@unknown once i see letter c

2026-09-18 14:15:34

2

Musashi Miyamoto :

😂😂😂

2026-09-16 07:04:47

1

kevin :

😂

2026-09-13 13:00:21

1

Cuz :

😂😂😂

2026-09-19 00:52:13

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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