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@ic_b4sto6: من تێناگەم مەبەستی چییە😁😂💔.!#ic_b4sto#ava_dange_rasti_ya

بەس تۆ♥️
بەس تۆ♥️
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Region: IQ
Friday 11 September 2026 12:11:51 GMT
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Comments

sev4r.1x
Sivar :
من وەڵامەکە دەزانم[Big LOL][Big LOL]
2026-09-11 13:33:01
5
henna_fatimaa1
Henna by Fatima :
تۆپی پئ لە نیوان دوو کەس وەک نموونە
2026-09-11 14:54:14
5
m.surchyy0
🌞’ :
@ئــالــوو* mrdm😂😂😂😂
2026-09-11 13:28:55
5
layla_99_s
layla🖤 :
@. @Dlaa dla.92 @Lulu @barzani💛💛💛💛💛💛
2026-09-11 13:19:06
4
larissa.laro
Han0o🦋♾️” :
😁😁😁
2026-09-11 13:59:52
1
s_vlog_english
💖sh<`´> :
😂😂😂
2026-09-11 12:17:29
3
mayly169
mayly :
😅😅😅😅
2026-09-11 13:47:16
0
sayasartip
💙 :
@﮼لانەسیداد 🖤 مردم
2026-09-11 16:34:25
0
b.bagsss
ANYA💞 :
😁😁😁
2026-09-11 17:34:36
0
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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!
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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