Best reframe the discussion to ‘creamy and delicious’. Does absorb other flavours well. I quite like eggplant cut in 12 or so lengthwise wedges, then the cut surfaces dipped in lemon juice and dusted with seasoned flour, then sprayed with a bit of oil and then put under the grill cut sides up. Leaving the skin on keeps each wedge together, so you get the creamy inside and the crunchy coating. A hawt dipping sauce goes well with this. Sort of eggplant chips.