Aubergines: to salt or not to salt

Opinion divides on whether or not aubergines should be salted (to release their bitterness) before cooking. For us it’s more about whether we want moisture in the aubergines before cooking (rather than it being about bitterness, which we rarely find to be an issue these days). Our policy is to salt and drain when we are frying aubergine – getting rid of the moisture in the aubergine makes sense before it goes into hot oil – but not when we are roasting cubes or wedges of aubergine. In an oven, the steam generated by a bit of moisture trapped in the aubergine helps it cook for a long time without drying out.