Most aubergine recipes I find tell you to 'degorge' the flesh by heavily salting it and weighting it for about half an hour or more. I've recently heard, however, that modern varieties of aubergine no longer contain those horrible bitter compounds that the salting is supposed to draw out, and so theoretically you could skip this step and avoid the extra effort, time and salt it asks for. Is this true? Or does the salting have another purpose beyond drawing out bitter flavours? I have to say, I have tried both ways various times and have never really been able to put my finger on any real difference, but am definitely no expert... Looking forward to hearing from aubergine/eggplant veterans!