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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 ?
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.
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.
3 Slice aubergine lengthways into eight, discard slice from each side, which is mainly skin.
Divide into 12 balls, then flatten each of them along the length of an aubergine slice.
Season to taste with sea salt, then spoon a few tablespoons of the dressing over the torn mozzarella while the aubergines are cooking.
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.
Reduced oil for frying aubergines by baking instead.
7 Spoon a thin layer of sauce over the aubergine, sprinkle with the Parmesan and bake for 30-40 minutes until bubbling and golden.
5 Lower the heat and stir in the aubergine pieces and the baby tomatoes, simmer for 5 minutes, season with salt and black pepper and serve with the rice.
3 CHINA is the world's biggest producer of aubergines.
This is from Fresh & Green, Aldo's latest book, by Simon & Schuster and is available via Amazon 1 WHAT YOU'LL NEED 2 aubergines, 300g ricotta cheese, 50g Parmesan cheese, grated, 150g mozzarella cheese, finely diced, 150g fresh basil, torn into pieces, plus extra to garnish, salt and freshly ground black pepper, 200g cherry tomatoes, 4 tsp extra virgin olive oil.
Aubergines, with their autumnal warmth, can be a good partner for pasta, bake or grill the aubergines till they collapse, then scrape their pashmina-soft flesh into a mixing bowl.
4 tbsp of the oil in a frying pan over a medium heat, add half of the aubergines and fry, stirring frequently until well browned all over.
ne rolls COOKING 7 Fry the pine nuts in a little oil until golden, and scatter over the top of the baked aubergines.