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not4sale
@mespilus
You say aubergine, I say eggplant.
I suspect that here in the UK we typically only have access to 'improved' varieties, with a tough skin and an interior that would be better used for solving oil spillages in the oceans, such is its propensity to soak up unfeasible volumes of cooking oil. You may as well fry a thin synthetic sponge.
UK supermarkets love these varieties as they easily withstand transit.
Go to the Mediterranean, and the varieties of aubergine can be barbecued down to a tasty pulp that retains some texture. Go to Southall and try some of the other colours and shapes of aubergine, these are totally different to the purply-black supermarket offerings.