I'm trying to make eggplant caviar. Every time I've made it, it has a bitter aftertaste. Here's what I do: roast whole eggplants that have been pricked with a fork at 375 degrees for about 45 minutes- until they are soft and caved in. Let cool, peel, chop finely and add other ingredients. I know that the typical advice for getting out the bitterness involves salting the eggplant and draining it before cooking. However, my mil (who made the best eggplant caviar) never ever salted her eggplant before cooking it. My sil tells me that my mil cooked the eggplant at high heat for a very long time until it was almost burned. Is it possible that cooking it in such a way gets rid of the bitterness? My mil bought her eggplants at the chain grocery store- so this is not a freshness issue. Thanks for any ideas.