Couscous-Stuffed Eggplant
Let this couscous, squash and tomato-stuffed eggplant dish satisfy all your veggie cravings. The dish is seasoned with lemon juice, extra virgin olive oil, and a hint of crushed red pepper flakes before being served alongside a creamy lemon tahini sauce and a sprinkle of fresh italian parsley.
Nutritional facts
Protein
17g
Carbs
87g
Calories
630kcal
Fat
27g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Tahini Paste, Black Pepper, Golden Raisins, Garlic, Zucchini, Onion, Kosher Salt, Yellow Squash, Eggplant, Vegetable Seasoning, Lemon Juice, Couscous, Italian Parsley
Contains wheat, sesame seeds.
Reviews
4.1
Based on 69 reviews
This is one of my top 5. Cut into bite size pieces and put the sauce on top. Simply delicious!!!
Marie · 09/10/24
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About Angelia Cole
Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.
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