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Couscous-Stuffed Eggplant

by Angelia Cole

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Vegan Without Honey

Tree Nut Free

Peanut Free

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

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 69 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

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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