I don't get aubergines

Can anyone explain them to me? Every time I try them in different dishes, I'll eat them no problem but my palate fails to appreciate their taste and texture as being appetising in any way. I personally find aubergines unpleasantly squishy and fiberous with an uninspiring flavour. Yet aubergines are liked by many people. They feature very much for example in Sicilian and Egyptian dishes. I like most vegetables and can justify it in each case. For example, I love the rubbery meaty texture of mushrooms, the soft powderiness of potatoes, the chunky succulence of boiled carrots, etc. But with aubergines my palate draws a blank.

Does anyone like aubergines and if so, why? Perhaps I could be converted and be able to see/taste them in a whole different light!

Not sure if I've ever had the pleasure of munching on eggplant. although maybe I did and my taste buds tried to block out the traumatic gastronomic experience. Water chestnuts? They're the crunchy light kinda things in a lot of Chinese dishes aren't they? I actually like them. They add a kind of airy note to a dish. IMEO of course (*E=eating)

Oh I see. Well perhaps Rotten Eggplant maybe more apt.

Oh gosh, I love eggplant. Eggplant parmesan es delicioso.

The mild flavour I interpret as bland and the stringy gewy texture tickles my taste buds in all the wrong ways. But I haven't had any of the dishes that have just been mentioned so might give them a shot. I haven't given up on the eggplant just yet...

I guess the aubergine is a more versatile veggie than I thought....

http://www.masher.co.uk/Misc/Humour/Pictures/rude_vegetables.htm

I LOVE eggplant...yummilicious... especially how the greeks make them with cous cous.....