Why does eggplant make me nauseous? Sometimes I can stomach it in a sandwich and I can eat babaganoush no problem, but sometimes I feel like gagging when I eat eggplant parmigiana. Maybe it's just the kind I've had but it's usually drenched in sauce making it fall apart. The consistency is just this weird soggy slimy mush and seeing the seeds makes it even more gross.
It's probably just me but is there a way I can get over the aversion to not gag whenever I eat it?
I can eat avocado, mushrooms, zucchini no problem but there's just something about eggplant or maybe just eggplant parm.
You might have a sensitivity to plants in the nightshade family. Look it up, it's a real thing. Some people have a hard time tolerating nightshade family vegetables/fruits since they are actually inflammatory to a certain extent.
Thank goodness I don't have that problem :)
>Exposure, plain and simple. Scientists tell us that aversions fade away when we eat moderate doses of the hated foods at moderate intervals, especially if the food is complex and new to us. (Don't try this with allergies, but don't cheat either: few of us have genuine food allergies.) Exposure works by overcoming our innate neophobia, the omnivore's fear of new foods that balances the biological urge to explore for them. Did you know that babies who are breast-fed will later have less trouble with novel foods than those who are given formula? The variety of flavors that make their way into breast milk from the mother's diet prepares the infant for the culinary surprises that lie ahead. Most parents give up trying novel foods on their weanlings after two or three attempts and then complain to the pediatrician; this may be the most common cause of fussy eaters and finicky adults--of omnivores manqués. Most babies will accept nearly anything after eight or ten tries.
Eggplant is easy to fuck up. Most eggplant parms I've had were fucked up. That's the dish that made me think I hated eggplant back when I was a kid.
If you can handle it in sandwiches and baba g my guess is that eggplant isn't your issue, badly cooked eggplant is. Keep trying different eggplant dishes and you're likely to find more that you like.
Pretty much this. There is an art to eggplant parm frying. It requires the proper thickness, the right breading, and the right heat. If done correctly, it shouldn't need a whole lot of sauce.