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.
Be it the mini burger shaped Raguschetta which consists of beef patty with aubergines, the Ricco Morso made of fried sweet potatoes with steak, the Palermo risotto enriched with artichokes and a creamy lemon sauce, or the signature Melenzane pasta with aubergines in it, the food stays on your mind for a long, long time.
CHING says: "I love Sichuanstyle fishfragrant aubergines, which is a spicy, pungent and salty dish, but I always feel it's missing a nutty sesame flavour.
Serves 6 3 aubergines 300g winter chanterelle mushrooms 100g finely grated parmesan 4 cooked chestnuts 500g Jerusalem artichokes 150ml milk 200ml double cream 2 shallots, finely diced 25g unsalted butter 1 clove garlic, finely chopped Rapeseed oil for frying and chargrilling ?
Serves 4 2 aubergines sliced into 12 2-3 tbsp sunflower oil 350g minced lamb 1 tsp dried mint 1 large clove garlic, chopped 1 tsp salt 1 tsp white pepper 1 tsp allspice 1 tbsp chopped flat leaf parsley For the sauce: 2 tbsp olive oil 1 small onion, chopped small 1 clove crushed garlic 1 cinnamon stick 400g can chopped tomatoes 1 lamb stock cube 2 tbsp pine nuts for garnish
I have always wondered why people dislike aubergines.
INGREDIENTS 3cm piece of ginger 4 garlic cloves 2 small green chillies 2 aubergines Sea salt and freshly ground black pepper Groundnut oil 200g vine cherry tomatoes 4 spring onions 1/2 a bunch of coriander 1 lime, juiced 1tbsp tamarind paste 1/2tbsp honey 3tbsp white sweet miso (available from Waitrose and Holland & Barratt) METHOD 1.
So I sliced the aubergines lengthways, brushed them the way Alex does, and they emerged from the oven creamy, tasty and tender.
Dip each of the aubergines on both sides into the sauce and put onto the baking tray.
4 garlic cloves, peeled and thinly sliced 2 x 400g cans chopped tomatoes 1/4 tsp sweetener 1 tsp dried red chilli flakes 1 tsp dried mixed Italian herbs 1 cinnamon stick Salt and freshly ground black pepper 4 large aubergines, cut into 1.