Do you salt your aubergine?

Books often tell you to give your aubergine a good sprinkling of salt, leaving it a while, then rinsing off and giving a good squeeze to remove the salty liquid before inserting into your favourite recipe.

Personally, I don't bother, I don't find aubergines particularly bitter, and salting them makes them too salty no matter how much I rinse. I did find a salmon recipe which has you putting your salty fish in a stream for 3 days to rinse clear, but that seems lot of work for an aubergine.

So do you rub salt on your aubergine and do you think it improves the taste?
Do you salt your aubergine?
Do you salt your aubergine?
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