The aubergine is a tough lover. If eaten raw, its bland body is compact and spongy. Although it tends to be bitter, it can help us discover new culinary horizons.

Do you know any child who likes eggplant (just another name for the aubergine)? I don’t. And I never liked it as a child myself, which isn’t surprising. Most of the greyish morsels that ended up on my plate when I was young tasted even worse than they looked and left a trace of bitterness on my tongue. My mother would always wonder: salt or no salt? She’d read contradictory recipes in various women’s magazines, some of them saying that the only way to prevent the bitter aftertaste of aubergine is to dice it and season it with a generous amount of salt, then set it aside to let it sweat the bitter poison right out. Other sources declared the first solution a hoax, arguing that