aubergine


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au·ber·gine

 (ō′bĕr-zhēn′, ō′bər-jēn)
n.

[French, from Catalan albergínia, albergina, from Arabic al-bāḏinjān, the eggplant, from Persian bādenjān, bādengān, from a Middle Indic source akin to Pali vātiṅgaṇa, and Sanskrit bhaṇṭākī, ultimately of non-Indo-European origin; akin to Tamil vaḷutalai, vaḷutuṇai .]

aubergine

(ˈəʊbəˌʒiːn)
n
1. (Plants) a tropical Old World solanaceous plant, Solanum melongena, widely cultivated for its egg-shaped typically dark purple fruit. US, Canadian, and Australian name: eggplant
2. (Plants) the fruit of this plant, which is cooked and eaten as a vegetable
3. (Colours)
a. a dark purple colour
b. (as adjective): an aubergine dress.
[C18: from French, from Catalan alberginia, from Arabic al-bādindjān, ultimately from Sanskrit vatin-ganah, of obscure origin]

au•ber•gine

(ˈoʊ bərˌʒin, -ˌdʒin, ˈoʊ bɛr-)

n.
1. Chiefly Brit. eggplant.
2. a dark purplish color.
[1785–95; < French < Catalan albargínia]

aubergine

eggplant
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.aubergine - hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetableaubergine - hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable
eggplant, mad apple, aubergine - egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
genus Solanum, Solanum - type genus of the Solanaceae: nightshade; potato; eggplant; bittersweet
2.aubergine - egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellowaubergine - egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
solanaceous vegetable - any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon
eggplant bush, garden egg, mad apple, Solanum melongena, aubergine, brinjal, eggplant - hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable
Translations
بَاذِنـْجانباذِنْجان
baklažánlilek
aubergine
بادنجان
munakoiso
patlidžan
padlizsán
ナス
가지
baklažans
jajčevec
aubergineäggplanta
มะเขือฝรั่งมีสีม่วงผลยาวใหญ่
cà tím

aubergine

[ˈəʊbəʒiːn]
A. N
1. (esp Brit) (Bot) → berenjena f
2. (= colour) → (color m) berenjena f
B. ADJcolor berenjena inv

aubergine

[ˈəʊbərʒiːn] naubergine f

aubergine

nAubergine f; (= colour)Aubergine nt
adjaubergine(farben)

aubergine

[ˈəʊbəʒiːn] n (esp Brit) → melanzana

aubergine

(ˈoubəʒiːn) noun
eggplant; a purple vegetable.

aubergine

بَاذِنـْجان baklažán aubergine Aubergine μελιτζάνα berenjena munakoiso aubergine patlidžan melanzana ナス 가지 aubergine aubergine bakłażan beringela, berinjela баклажан aubergine มะเขือฝรั่งมีสีม่วงผลยาวใหญ่ patlıcan cà tím 茄子
References in classic literature ?
Tom did his best to sell only his own excellent but limited range of produce; but Progress came shoving things into his window, French artichokes and aubergines, foreign apples-- apples from the State of New York, apples from California, apples from Canada, apples from New Zealand, "pretty lookin' fruit, but not what I should call English apples," said Tom-- bananas, unfamiliar nuts, grape fruits, mangoes.
Handful of basil leaves 1 Take the aubergine slices and sprinkle a little salt over them, then leave in a colander over a sink to sweat and drain for 30 minutes.
With a tint of purple visible in the ambience and decor, the very name of the restaurant - Melenzane - means aubergine (also eggplant) in Italian.
INGREDIENTS: 1tbsp rapeseed oil, plus 1tsp 300g purple aubergine, sliced into 1cm x 3cm strips 1 red chilli, deseeded and finely sliced 1tbsp Shaohsing rice wine or dry sherry For the sauce: 1tsp smooth peanut butter 1tbsp chilli bean paste 1tsp sesame paste, such as tahini 2tbsp low-sodium light soy sauce 1tbsp Chinkiang black rice vinegar or balsamic vinegar 1tbsp cornflour 50ml cold water For the garnish and to serve: 1 spring onion, finely sliced 1tsp toasted sesame seeds Wheat flour noodles or steamed jasmine rice METHOD: 1.
I'm using foraged winter chanterelles and sweet chestnuts in this recipe with aubergine and Jerusalem artichoke.
First, oil a baking sheet and place the aubergine slices on, additionally brushing them with oil.
Stories about how the vegetarian group was served aubergines in a European restaurant, because that was the only vegetable available, or the other story when the only curry served during a lavish dinner was aubergine curry did the rounds.
Carefully, remove the aubergine stalks, then roughly chop the flesh in the tray into coarse chunks.
With its rich layers of meaty sauce, fried aubergine and cheesy bechamel sauce topping, there was much to lighten.
handful chopped fresh store cupboard MORRISONS Aubergine, Tomato and Potato Curry 1 Pre-cook the potatoes or use leftover boiled spuds cut into chunks.
Working in batches, lightly fry the aubergine for about 2mins on each side, or until just turning golden.