I grow them in my garden in the Australian summer and with the subtropical climate in Brisbane it is a great plant and you have abundant crops with only one plant.
Here is a great Sicilian recipe below which I was given when I visited the fabulous Aeolian Islands. Give it a try it is simple and tastes fabulous. I love the balance of the sweet and the acidity and the freshness of the mint. We made this recipe in one of my Italian cooking classes earlier this year.
This is a lovely recipe to make in summer when eggplants and mint are in abundance.
Once made keep this dish at room temperature to serve.
3 tablespoons extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1-2 tablespoons fresh mint leaves
- Wash the eggplant and dice in walnut size cubes.
- Place in a dish and salt them generously and leave for 30 mins. This helps remove any bitterness from the eggplant (usually more so if eggplants are large or older).
- In a non stick frypan, add the oil and the chopped onion – sautée and do not burn the onion, just sweat it down.
- Drain the salted eggplant and pat dry with clean tea towel or absorbent towel.
- Add the eggplant and stir until eggplant cooked and browned.
- In a cup add the vinegar and the sugar, stir to dissolve sugar. Pour this over the eggplant in the frypan.
- Stir gently until the vinegar evaporates. When done, add half the mint leaves(tear them) and mix through gently.
- Place on a dish and put the extra mint leaves on top.
VARIATIONS: You can also do this with zucchini. Slice in round slices and salt as above.