How to get your aubergines roasted and yet moist and tender? Make deep cuts along them, sprinkle with quite a lot of salt and turn them upside down -ideally for a couple of hours- so they lose their bitterness. Rinse them through under cold running water and place on your baking tray. Dizzle with olive oil and bake at 160ºC. Then if you like, you can scoop out their flesh, mix it with simmered onion, tomato and garlic, or rice, mushrooms… and fill them back 🙂