Description
There are many varieties of eggplant and each has its own specific characteristics that make it suitable for a different cooking method. If you happen to find perline aubergines at the market, they are long and thin aubergines, for this recipe I suggest you use them because the yield is much better. Unlike the other types, you can do without peeling them and putting them in salt, because they do not have the classic bitter aftertaste but, on the contrary, they are sweetish. Their cooking is then extremely fast (10-15 minutes in a pan and about twenty in the oven)
