Baba ghanoush

"Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug (Arabic بابا غنوج bābā ġanūj) is an Arab dish of aubergine (eggplant) mashed and mixed with various seasonings. A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color." (from Wikipedia)
My aunt served this to us at a small after Christmas party when we were visiting. She had us eat it on romaine leaves. Everything else was very delicious. But I could not stand the baba ghanoush. She had two different varieties, so I tried both just to give it more than one chance. Now that I know that it is always made with eggplant, the mystery is solved. Sadly, there are certain foods I have a physical reaction to and cannot eat, no matter how much I wish I could like them because I know they are healthy for me, and that others with good taste will hold me in scorn for not liking them. One such food is sweet potatoes. My mother-in-law once made a shepherd's pie using sweet potatoes rather than potatoes. Politeness wise I was highly motivated to get it down somehow, but I literally could not eat it. Potatoes in general seem to stick in the back of my throat and are hard to swallow. Many yellow spices disagree with me. I cannot swallow much of the squash family. And, perhaps I dislike smoky favor- viewing my recent taste test and dislike of adobo.
I was grateful to have the opportunity to try something new. But this dish is a nemesis.