Trim aubergines; cut in half lengthwise and scoop out some of the flesh, leaving shell about ¼ inch thick. Make 4 incisions lengthwise in each half, being careful not to cut through skin. Salt aubergine halves, making sure salt goes into incisions, and leave for 20 minutes. Wash aubergines, squeeze dry, and sauté in olive oil until they are soft and pliable. Reserve oil.
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