Why does eggplant make me nauseous? Sometimes I can stomach it

Try eating a raw eggplant sometime.

>Why does eggplant make me nauseous?
Because auberginium activate receptor causing inhibation of balance regulation in your brain.

>>7287276
I thought it was from the actual texture and how it looks. Especially when I see the seeds.

>>7287267
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 :)

>>7287291
But I love tomatoes and potatoes. Aren't they from the same family?

>>7287312
No, not really

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>>7287267

>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.

>>7287267
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.

>>7289640
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.