We wash our aubergines and cut them in oblong slices. In a small pot put water and salt. We place the eggplant slices orderly in our pot. We must be careful all the time not to “confuse” the aubergines. Let them boil to remove their bitterness, but not too much time. Take them out carefully and let the drain in a colander. Then we can flour our aubergines and fry them in hot oil. Our aubergines will become very crispy and light because they will not “get” too much oil.