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Sunday 18 October 2026 00:24:01 GMT
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norezan.mobin
Norezan Mobin :
🤣🤣😂😂🥰🥰
2026-10-18 07:44:17
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user2119745842502
HJ :
x pasal² kena wresling
2026-10-18 14:10:45
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hafiz.izzuddin.bi
Hafiz izzuddin Binkamsani :
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2026-10-19 02:32:58
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muhd.azuan04
muhdazuan41 :
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2026-10-19 13:18:42
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rokiah3435
Rokiah :
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2026-10-18 07:49:45
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aslindaabubakaar
aslindaabubakaar :
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2026-10-18 05:24:49
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2026-10-20 12:38:50
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хаа 🤍😉
رفتن بهانه است ، کبوتر کهنه بام خوده گم نمیکند🖤😞 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . #تاجیک_هزاره_ازبک_پشتون_ترکمن🇦🇫 #viral #afghanistan🇦🇫 #fypシ゚viral #trend @مدیر عبدل پنجشیری
رفتن بهانه است ، کبوتر کهنه بام خوده گم نمیکند🖤😞 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . #تاجیک_هزاره_ازبک_پشتون_ترکمن🇦🇫 #viral #afghanistan🇦🇫 #fypシ゚viral #trend @مدیر عبدل پنجشیری
zA bAd nAsEbA yAm plAr jAn nA lArAm 💔😩#fyp #foryoupage❤️❤️ #videoviral #growmyaccount #phsotopoetry
zA bAd nAsEbA yAm plAr jAn nA lArAm 💔😩#fyp #foryoupage❤️❤️ #videoviral #growmyaccount #phsotopoetry
#thoitrangnu #duoctaitro #quangcao
#thoitrangnu #duoctaitro #quangcao
Follow my rhythm.#panda #cute
Follow my rhythm.#panda #cute
Roasted Eggplant Penne It's been a few weeks since my last post. The Jewish community is grappling with one of the most significant tragedies since the Holocaust, and as a Jewish person myself, I needed that time to reflect and mourn. However, I also realized that life goes on, and in times like these, food can be a source of comfort and a way to bring us together. Ingredients: ½ lb Penne 1 eggplant (cut in half lengthwise) 2 heads of garlic 3-4 shallots 28 oz can of San Marzano Whole Peeled Tomatoes Olive oil (about ½ cup for the entire recipe) ¼ cup grated Parmesan cheese 2 teaspoons chili flakes ¼ cup heavy cream 1 tablespoon tomato paste ¼ cup fresh basil (if unavailable, you can use dried) Salt and black pepper, to taste Instructions: 1. Preheat the oven to 450°F. 2. Line a baking sheet with parchment paper. 3. Slice the heads of garlic in half horizontally and place them on a large piece of foil. Add the shallots, drizzle with olive oil, season with salt, and wrap everything in the foil. 4. Place the eggplant halves cut-side up on the prepared baking sheet and brush them lightly with olive oil. 5. Roast for about 45 minutes or until soft. 6. Remove the eggplant, garlic, and shallots from the oven and let them cool. 7. Peel the eggplant and squeeze the garlic out of its skin. 8. In a food processor, combine the canned tomatoes, roasted eggplant, shallots, and garlic. Season with salt, black pepper, and 1 teaspoon of chili flakes. Add the basil and process until everything is combined. 9. Cook the pasta in a pot of boiling salted water according to the package instructions (al dente), then drain, reserving a cup of the cooking water. 10. Heat ¼ cup of olive oil in a pan over medium-high heat. Add the tomato paste and sizzle for one minute. 11. Add the tomato-eggplant mixture to the pan, and cook for 2-3 minutes, allowing the liquids to evaporate. Then add the heavy cream and cook for an additional 3-4 minutes. Adjust salt and black pepper to taste. 12. Add the al dente penne, Parmesan, and reserved pasta water. Mix over medium heat for about 3 minutes, or until you achieve a smooth and creamy texture and the pasta is fully cooked. 13. Serve topped with grated Parmesan cheese and additional chili flakes if you prefer extra heat.
Roasted Eggplant Penne It's been a few weeks since my last post. The Jewish community is grappling with one of the most significant tragedies since the Holocaust, and as a Jewish person myself, I needed that time to reflect and mourn. However, I also realized that life goes on, and in times like these, food can be a source of comfort and a way to bring us together. Ingredients: ½ lb Penne 1 eggplant (cut in half lengthwise) 2 heads of garlic 3-4 shallots 28 oz can of San Marzano Whole Peeled Tomatoes Olive oil (about ½ cup for the entire recipe) ¼ cup grated Parmesan cheese 2 teaspoons chili flakes ¼ cup heavy cream 1 tablespoon tomato paste ¼ cup fresh basil (if unavailable, you can use dried) Salt and black pepper, to taste Instructions: 1. Preheat the oven to 450°F. 2. Line a baking sheet with parchment paper. 3. Slice the heads of garlic in half horizontally and place them on a large piece of foil. Add the shallots, drizzle with olive oil, season with salt, and wrap everything in the foil. 4. Place the eggplant halves cut-side up on the prepared baking sheet and brush them lightly with olive oil. 5. Roast for about 45 minutes or until soft. 6. Remove the eggplant, garlic, and shallots from the oven and let them cool. 7. Peel the eggplant and squeeze the garlic out of its skin. 8. In a food processor, combine the canned tomatoes, roasted eggplant, shallots, and garlic. Season with salt, black pepper, and 1 teaspoon of chili flakes. Add the basil and process until everything is combined. 9. Cook the pasta in a pot of boiling salted water according to the package instructions (al dente), then drain, reserving a cup of the cooking water. 10. Heat ¼ cup of olive oil in a pan over medium-high heat. Add the tomato paste and sizzle for one minute. 11. Add the tomato-eggplant mixture to the pan, and cook for 2-3 minutes, allowing the liquids to evaporate. Then add the heavy cream and cook for an additional 3-4 minutes. Adjust salt and black pepper to taste. 12. Add the al dente penne, Parmesan, and reserved pasta water. Mix over medium heat for about 3 minutes, or until you achieve a smooth and creamy texture and the pasta is fully cooked. 13. Serve topped with grated Parmesan cheese and additional chili flakes if you prefer extra heat.

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