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Ruby's Eggplant and Israeli Couscous salad. Photo: Alan Benson

Ruby’s Eggplant and Israeli Couscous Salad

Introducing ‘The Feast Goes On’ from the Monday Morning Cooking Club

From today, you can find Monday Morning Cooking Club – the feast goes on in book stores across Australia. WOOHOO!! You can also buy it online right here!

We are SO SO excited that we can now share all the wonderful recipes we have been testing for the past 2 years, as well as the amazing stories of our wonderful cooks from Australia’s Jewish community.

We are sharing one of our favourite recipes from the book, Ruby’s eggplant and Israeli couscous salad. The salad comes from the kitchen of Yaron Finkelstein, who tells us that his ‘salad originated from a time-honoured tradition: my wife, Ruby, made me do it! We both love Israeli couscous and one year, as her annual birthday lunch approached, she suggested I use it together with the bountiful thatch of mint and parsley we had bought to create a salad that could be served in large quantities, banquet style. The eggplant, slow roasted and then tinged with lemon, is the perfect nod to its Israeli origins.’

Ruby's Eggplant and Israeli Couscous salad. Photo: Alan Benson
Ruby’s Eggplant and Israeli Couscous salad. Photo: Alan Benson

Ruby's Eggplant and Israeli Couscous Salad
A wonderful salad, served warm or at room temperature
Servings
6to 8
Servings
6to 8
Ingredients
Servings: to 8
Units:
Ingredients
Servings: to 8
Units:
Instructions
  1. Preheat the oven to 150°C (300°F/Gas 2). Line a baking tray.
  2. Chop the eggplant into small cubes and place in a large mixing bowl with 1 teaspoon of the ground coriander and a little salt. Pour 2 tablespoons of the oil onto the eggplant, mix, then sprinkle on another teaspoon of coriander and another tablespoon of oil.
  3. Mix until the cubes are roughly coated with oil and spice and then place on the tray and into the oven. Roast for 25 minutes, then turn the eggplant cubes over and return to the oven again for another 25 minutes, or until brown, taking care to avoid burning. Set aside.
  4. While the eggplant is roasting, gently sauté the onion in a saucepan with the remaining oil until soft and golden, then add the remaining ground coriander, the black pepper and garlic. Stir for 1 minute, or until fragrant.
  5. Add the couscous and stir until the grains are coated with the spice mix and lightly toasted. Add enough stock to cover the couscous and bring to the boil. Reduce the heat to very low and cover with a lid.
  6. After 10 minutes, check the couscous, using a fork to fluff the grains. Loosen any grains stuck to the bottom of the pan. Cover again and cook for another 5 minutes. Fluff again and set aside, covered.
  7. In a large bowl, mix together the couscous, herbs and eggplant. Stir in the lemon juice and a little extra olive oil if needed and season to taste.
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One Response to Ruby’s Eggplant and Israeli Couscous Salad

  1. Palestina June 27, 2015 at 5:24 pm #

    There’s no such thing as “Israeli cous cous”. It’s Palestinian maftool, used mostly to make mougrabiyah. The women in my family have been making it for generations with their hands in Palestine.

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