aubergine

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aubergine

1. a tropical Old World solanaceous plant, Solanum melongena, widely cultivated for its egg-shaped typically dark purple fruit
2. the fruit of this plant, which is cooked and eaten as a vegetable
3. a dark purple colour

aubergine

(jargon)
A secret term used to refer to computers in the presence of computerphobic third parties.
References in periodicals archive ?
With a tint of purple visible in the ambience and decor, the very name of the restaurant - Melenzane - means aubergine (also eggplant) in Italian.
Once softened, push the aubergines to one side of the wok and add the second teaspoon of rapeseed oil.
I'm using foraged winter chanterelles and sweet chestnuts in this recipe with aubergine and Jerusalem artichoke.
7 Fry the pine nuts in a little oil until golden, and scatter over the top of the baked aubergines.
INGREDIENTS 2 large aubergines Sea salt 3-4 tbsp olive oil 6 tbsp extra virgin olive oil 2 lemons, zest and juice 1 medium bunch of fresh flat-leaf parsley, finely chopped 1 red chilli, deseeded and finely chopped 250g buffalo mozzarella, torn roughly into chunks
The dainty lady from next door was holding a bunch of fresh aubergines and I saw my mother-in-law's face contort as she pointed her finger at the veggies.
Remove the roasting tray from the oven after 40 minutes, turn the oven up to 200degC/gas 6, and drizzle the glaze over the aubergines.
3 aubergines (about 750g total weight), ends trimmed
INGREDIENTS 220g aubergine 1tbsp sunflower oil 2tbsp sweet miso 2tbsp mirin 1tbsp brown rice vinegar 1 inch grated ginger 1 spring onion (10g) 1/4 cup water 1tbsp tamari 1tbsp water 5g fresh coriander Fresh chilli slices METHOD PRE.
4 Meanwhile, spray the aubergine slices lightly on both sides with low-calorie cooking spray, season and cook on a preheated ridged griddle, in batches, turning a few times until completely tender (you could also do this in a frying pan).
69 Cocofresh Coconut Milk (400ml), 69p Everyday Value Baby Tomatoes (250g), 65p Everyday Value Long Grain Rice (1kg), 45p use 2 aubergines sliced lengthways into 6 wedges, then cut the wedges in half Onion sliced into wedges 2tbsp Red Thai Curry Paste 400ml coconut milk 250g baby tomatoes, halved 320g rice From the cupboard: 2tbsp olive oil Salt and pepper to season METHOD 1 Cook the rice as per pack instructions.