Simple tips for smart food…
Put the aubergines in a colander and sprinkle with salt. Leave to drain for about 20 minutes. Preheat the oven to 180°C. Place the aubergines on a roasting pan and poke a few holes with a fork. Drizzle with olive oil and sprinkle with coarse salt and roughly chopped garlic, and roast until soft and blackened, about 20 – 30 minutes. Remove and place in a plastic bag to sweat. Peel and use the flesh as desired.
Aubergines need not be salted to reduce bitterness, but salting the aubergines reduces the amount of oil they absorb during cooking. Blanching in boiling water can also prevent this.