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I ended up with more eggplants than I expected this year. Specifically Ichiban eggplants, otherwise known as “mini” eggplants. Though In my experience, they’re not that mini!
This was my first year growing Ichiban eggplants and I’ve been very impressed with how much fruit one plant can produce. Even while packed in a container between two pepper plants, my Ichiban has produced fruit that is 1/3 to 1/2 the size of normal eggplants you see in the store.
And it’s producing a lot, about 5 - 6 eggplants at any given time. They ripen in about 3 weeks and the plant is constantly putting out new flowers.
Now, in all honestly, eggplant is not something I eat a ton of. When looking for inspiration on what to do with them, I saw a lot of Middle Eastern and Mediterranean inspired recipes. A combination of these recipes, and some inspiration from what I’ve had previously from Blue Apron, led me to develop this Moroccan inspired couscous dish.
We paired this couscous pilaf with my partners favorite chicken shawarma recipe. It was the perfect side dish. The recipe made quite a bit, but we’ve found it’s pretty versatile and even tastes good on it’s own. We threw a little Tzatziki sauce and feta cheese on the leftovers to keep things interesting.
Takes 20 - 30 minutes to prepare