Cut the aubergines in half and carefully scoop out the flesh with a teaspoon, keeping the shells intact. Chop the flesh and sprinkle both the flesh and the shells with salt. Allow to drain for 20–30 minutes. Rinse briefly in cold water. Heat the oven to 200°C. Pat the shells dry, sprinkle with olive oil and bake them for 10–15 minutes, until tender.
Squeeze the flesh to extract the juic