Some aubergine varieties may need to be salted before cooking to remove some of the moisture and bitterness. Sprinkle the slices or cubes with fine salt and allow them to drain in a colander for about 30 minutes, then rinse and pat them dry. However, you may find that most modern varieties do not need to be treated in this way.
Aubergines may be fried in hot olive oil or they can be grilled or baked after being basted in melted butter. It is important to drain them well after frying as they tend to absorb vast quantities of oil. However, if you fry them fast, they will not become so oil laden.
Alternatively, cut the aubergine in half and scoop out the flesh, leaving a 2cm (0.75 in) shell. Add the scooped flesh to minced lamb or beef, rice, tomatoes, garlic, onions and spices, and bake in the oven at 160°C/ 325°F/ Gas mark 3 for 20-30 minutes.
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