"This salad made with a bounty of mint and parsley can be served in large quantities, banquet style. The eggplant, slow roasted and then tinged with lemon, is the perfect nod to its Israeli origins." Yaron Finkelstein
Ingredients
1 medium eggplant (aubergine), skin on
3 teaspoons ground coriander
Sea salt and freshly ground black pepper
80ml (1/3 cup) olive oil, plus extra, if needed
1 large onion, chopped
1 clove garlic, crushed
250g (9 oz) Israeli (pearl) couscous
310ml (1 cup) vegetable or chicken stock
1 bunch coriander (cilantro), chopped
1 bunch flat-leaf (Italian) parsley, chopped
1/2 bunch mint, chopped
Juice of 1/2 lemon
Method
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 saute 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. Serve warm or at room temperature
