Ruby’s Eggplant and Israeli Couscous Salad

Name: Ruby's Eggplant and Israeli Couscous Salad
Yield: 6 to 8
Ingredients: 1 eggplant ((aubergine), skin on); 3 teaspoon ground coriander; sea salt and freshly ground black pepper; 1/3 cup olive oil; 1 onion (,chopped); 1 clove garlic (,crushed); 250 grams Israeli (pearl) couscous; 1 1/4 cup vegetable or chicken stock; 1 bunch coriander (cilantro) (,chopped); 1/2 bunch flat leaf (Italian) parsley (,chopped); 1/2 bunch mint (,chopped); 1/2 lemon (,juiced)

A unique and gorgeous dish for any time of the year.

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

Ruby's Eggplant and Israeli Couscous Salad

A wonderful salad, served warm or at room temperature

CourseSalads
CuisineMediterranean

Servings

6 to 8

Servings

6 to 8

Ruby's Eggplant and Israeli Couscous Salad

A wonderful salad, served warm or at room temperature

CourseSalads
CuisineMediterranean

Servings

6 to 8

Servings

6 to 8

Ingredients

1 eggplant (aubergine), skin on
3 teaspoon ground coriander
sea salt and freshly ground black pepper
1/3 cup olive oil
1 onion ,chopped
1 clove garlic ,crushed
250 grams Israeli (pearl) couscous
1 1/4 cup vegetable or chicken stock
1 bunch coriander (cilantro) ,chopped
1/2 bunch flat leaf (Italian) parsley ,chopped
1/2 bunch mint ,chopped
1/2 lemon ,juiced

Servings: to 8

Units:

Instructions

Preheat the oven to 150°C (300°F/Gas 2). Line a baking tray.
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.
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.
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.
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.
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.
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.

Lisa Goldberg

Lisa is now happily entrenched in the Monday Morning Cooking Club as Chief Pot Stirrer, a delicious change from starting professional life as a solicitor. It has been such a joy for her since 2006 to be with this truly amazing bunch of gorgeous women to produce and publish three extraordinary cookbooks. She is a fresser with enormous (and sometimes unbridled!) passion for food and cooking. She hangs onto the part of Jewish culture which embodies the saying ‘it’s always about the food’. This project has changed her life and pushed her obsession with food to a whole new level.

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#f52community #mondaymorningcookingclub #alanbensonphoto #thebakefeed #lifeandthyme #comfortfood #f52grams #mmccrecipe #bakingwithlove #bakingathome #homebakedbread #bread 3bakingbread #cheese #cheeselover #cheeseaddict ...

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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Ruby’s Eggplant and Israeli Couscous Salad

A Monday Morning Cooking Club Essential Recipe

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