I get the feeling there can be a bit of debate over the need to salt and or peel aubergines/ eggplants. I feel certain that there is no need with the baby variety I like to grow (but didn’t this year) but could wonder more with others. Sites including (I think) a BBC one I found up yesterday seem to suggest that just about all newer varieties are less prone to bitterness than older ones and others may reference the size of the fruit and the condition of this skin. The best speculation I’ll make there is that you need to make your own judgement call.

I did use a (supermarket) aubergine in a mix on Sunday btw. It together with our own courgette/zuccinni and a can of chopped tomatoes became a layer in an attempt at some sort of veg lasagne. I just cubed the unpeeled fruit for this and there was no bitterness.