A Monday Morning Cooking Club Essential Recipe
Ruby’s eggplant and Israeli couscous 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
