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
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A wonderful salad, served warm or at room temperature
6 to 8
6 to 8
Ruby's Eggplant and Israeli Couscous Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
A wonderful salad, served warm or at room temperature
6 to 8
6 to 8
Servings: to 8
  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 Comment

  1. Palestina

    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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⁠THIS is a recipe you'll be very 😀 to have.⁠

It comes from our second book, The Feast Goes On, on p. 187.⁠

Egg whites only.⁠
Dairy free.⁠
Gluten free.⁠
And so bloody delicious.⁠

250 g (1 ½ cups) whole almonds⁠
250 g dark chocolate, broken into pieces⁠
6 egg whites⁠
115 g (½ cup) caster sugar⁠
250 g pitted medjool dates, finely chopped⁠

Preheat oven to 180 C. Grease and line a 24cm (9") springform cake tin.⁠

Place the almonds and chocolate in a food processor and chop into chunky pieces.⁠

Whisk the egg whites until soft peaks form then gradually add the caster sugar, whisking until thick and glossy. Fold in the almonds, chocolate and dates. Pour into the prepared tin and bake for 45 minutes. ⁠

Turn off the oven and leave the torte inside to cool, with the door slightly open. ⁠
Serve either at room temperature the same day or refrigerate overnight and serve the next day. (It lasts for days in the fridge)⁠

To serve, melt extra dark chocolate and, using a spoon, drizzle over the cake. ⁠

Serve with a bowl of whipped cream alongside.⁠

Serves 10 - 12⁠

#mondaymorningcookingclub #heirloomrecipes #jewishcooking #thefeastgoeson #thefoodthestoriesthesisterhood #homecooking #MMCCeggwhiteweek

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We will interrupt our #MMCCeggwhiteweek with an important chicken annoucement.⁠

Please join us in the MMCC kitchen for a live zoom cook-along next Monday 10th August at 11 am.⁠

Lisa + Merelyn will demo one of MMCC's BEST chicken recipes, Mustard-Herb Chicken Legs - a cross between chicken schnitzel and garlic bread (and it isn't fried). There will be a cool cucumber salad alongside, a perfect contrast to the hot, herby crumbed chicken.⁠

Upon registration, you will get a list of ingredients so you can cook alongside us in real time, or for when you make it later.⁠

Click on the link in our profile to register ☺️

Hope to see you then!⁠

#mondaymorningcookingclub #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCCzoom

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