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@khahuyniu.0311: cứ thế thui hẹ hẹ hẹ #xediendibao #dibaovietnam @DIBAO Việt Nam

Kẹo mút dở khó iu 🐣
Kẹo mút dở khó iu 🐣
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Region: VN
Thursday 29 May 2025 09:43:05 GMT
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heirwnhum
người ồn bất tỉnh :
rồi chị có đi dibao không c
2025-05-29 11:10:11
0
_qtxinh
Nhỏ này hay :
🥰🥰🥰
2025-05-29 13:42:59
0
haiduyenfurnace
Lò Hải Duyên :
🌹🌹🌹
2025-05-29 11:47:34
0
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sometimes you just need to est sn entire eggplant— Fairytale eggplant is a little less daunting (size matters) if you’re trying to step away your lil comfort zone. Salt, sear, and toss in a sweet and savory glaze is the three step, no frills way to take eggplant to the next level. 🤲🏼😌 Here’s how: 1 pint fairytale eggplant 1 (15-ounce) can of cannellini beans 1 scotch bonnet pepper, sliced 2 garlic cloves, minced 2 tbsp olive oil 1/4 cup chopped cilantro (Honey Soy Glaze) 1 tbsp soy sauce 2 tbsp honey 1/2 tsp cumin 1/2 tsp coriander 1/4 smoked paprika salt/pepper (Mint Lime Labneh) 2/3 cup labneh or cashew yogurt juice of 1 lime 2 tbsp chopped mint salt/pepper, to taste Process: 1. Slice the fairytale eggplant in half. Place it on a plate and sprinkle with kosher salt. Let it sit for 10 minutes. Pat dry. 2. In a bowl, whisk together the ingredients for the glaze. Set aside. 3. Mince the garlic, slice the scotch bonnet pepper, and chop the cilantro. 4. Heat the olive oil in a cast iron over medium heat. Add the dried eggplant face down and sear for 3-4 mins per side until golden. Remove and set aside. 5. In the same skillet, add 2 more tbsp olive oil. Sauté garlic and scotch bonnet peppers until fragrant. Add the glaze, drained beans and eggplant. Toss to coat and reduce to a simmer. 6. Cook for 5-6 mins until the glaze thickens slightly. Add lime juice and fresh cilantro and toss to coat once more. 7. Make the mint labneh by mixing all of the ingredients together. 8. Serve eggplant and beans over labneh with crusty bread. Garnish with mint and pistachios. #eggplant #beans #vegetarianrecipe #summerrecipes
sometimes you just need to est sn entire eggplant— Fairytale eggplant is a little less daunting (size matters) if you’re trying to step away your lil comfort zone. Salt, sear, and toss in a sweet and savory glaze is the three step, no frills way to take eggplant to the next level. 🤲🏼😌 Here’s how: 1 pint fairytale eggplant 1 (15-ounce) can of cannellini beans 1 scotch bonnet pepper, sliced 2 garlic cloves, minced 2 tbsp olive oil 1/4 cup chopped cilantro (Honey Soy Glaze) 1 tbsp soy sauce 2 tbsp honey 1/2 tsp cumin 1/2 tsp coriander 1/4 smoked paprika salt/pepper (Mint Lime Labneh) 2/3 cup labneh or cashew yogurt juice of 1 lime 2 tbsp chopped mint salt/pepper, to taste Process: 1. Slice the fairytale eggplant in half. Place it on a plate and sprinkle with kosher salt. Let it sit for 10 minutes. Pat dry. 2. In a bowl, whisk together the ingredients for the glaze. Set aside. 3. Mince the garlic, slice the scotch bonnet pepper, and chop the cilantro. 4. Heat the olive oil in a cast iron over medium heat. Add the dried eggplant face down and sear for 3-4 mins per side until golden. Remove and set aside. 5. In the same skillet, add 2 more tbsp olive oil. Sauté garlic and scotch bonnet peppers until fragrant. Add the glaze, drained beans and eggplant. Toss to coat and reduce to a simmer. 6. Cook for 5-6 mins until the glaze thickens slightly. Add lime juice and fresh cilantro and toss to coat once more. 7. Make the mint labneh by mixing all of the ingredients together. 8. Serve eggplant and beans over labneh with crusty bread. Garnish with mint and pistachios. #eggplant #beans #vegetarianrecipe #summerrecipes
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