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  • noun

Synonyms for aubergine

hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable

egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow

References in periodicals archive ?
Few women would ever associate a girdle with comfort--that is, until the debut of the Aubergine line of shapewear.
INGREDIENTS 4 small aubergines (600g) Olive oil 1tbsp dried mixed herbs 2 bags of spinach (about 500g) 4tbsp tahini Juice of 1 lime 360g sun-dried tomatoes 100g pine nuts Salt and pepper METHOD 1.
Chilli aubergine curry Serves 4 2 large aubergines, cubed 1 large onion, sliced 2 tomatoes, diced 2 tbsp cooking oil 1/4 tsp mustard seeds 1 tsp garlic, minced 1/4 tsp brown mustard seeds 1/4 tsp cumin seeds 6 fresh curry leaves 4 whole dried chillies 1/2 tsp chilli powder (optional) 1 tsp black pepper, ground 2 bell peppers, thinly sliced Handful fresh coriander Half cup water Salt to taste Method In a large saucepan add the cooking oil and place over a medium heat.
In a large ovenproof dish, layer the aubergines with the mince mixture.
5 Aubergine extracts have been traditionally used to lower cholesterol on the basis that they stimulate bile production, and possibly help the elimination of cholesterol from the liver.
Allow to cool slightly then cut in half and scoop out the flesh of the aubergine, keeping the cooked garlic and disguarding all of the skin.
Stir the chopped tom atoes and sun-dried tomato puree into the aubergine mixture.
Pick of the crop: Filo parcel with aubergine, peppers, goat's cheese
1: Aubergine silk steel mix - strapless top pounds 139 (ref 5309) skirt pounds 299 (ref 5311) 2: Rosso halter-neck dress - pounds 199 (ref 5308) 3: 1.
Add the diced courgette and aubergine and cook for 4 minutes.
Mix onion jam into mashed-up aubergine and spoon into an ovenproof serving dish.
AUBERGINE PARMIGIANA Soft aubergine, tangy tomato, all held together with rich, melty cheese - oh, heaven.
Aubergine & mushroom cottage pie (for 4) INGREDIENTS: 100ml/31/2floz extra virgin olive oil; 1 onion, peeled and finely chopped; 1 garlic clove, peeled, crushed; 2 aubergines, diced; 2tbsp tomato puree; 100ml/31/2floz red wine; 100ml/31/2floz vegetable stock; 250g/9oz chestnut mushrooms, halved; 1tbsp barley, cooked according to packet instructions; 4 tomatoes, thickly chopped; 1tbsp fresh thyme, leaves only; 300g/101/2oz mashed potato, made with milk and 75g/21/2oz butter METHOD: Preheat the oven to 180C/350F/Gas 4.
Keep the aubergine shells in the ovenproof dish and set aside separately.