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 ?
I'VE BEEN cooking aubergines for 30 years so it came as a surprise to learn one of my chef's dad bought one last week but did not have a clue how to prepare it.
Brush the aubergine slices lightly with oil and put them under a hot grill.
Reduce the heat to medium and carefully put in the stuffed aubergines and the rest of the curry paste.
1 Heat 2 tbsp oil in a frying pan, then fry the aubergine for 10 mins until golden brown.
3: Place the aubergine skins in a shallow oven proof dish then spoon in the filling.
Aubergines come in various sizes and cook pretty quickly.
Simmer gently for 10-15 minutes, until the aubergines are just tender.
3 tbsp olive oil, 2 aubergines, each cut into about 8 chunks, 250g chestnut mushrooms, halved, 20g bunch coriander, stalks and leaves separated, 2 large onions, thumb-size piece fresh root ginger, 3 garlic cloves, coarsely chopped, 1 fat red chilli, deseeded and half roughly chopped,1tbsp each ground cumin and ground coriander,1tbsp tomato pure, 500ml/18fl oz vegetable stock, 5 tbsp ground almonds, 200ml/7fl oz natural full-fat yogurt basmati rice, to serve.
Puree the aubergine in a food processor, and then add the garlic, tahini, cumin, lemon juice, salt and pepper.
Heat the oil in a large frying pan and brown the aubergines in batches.
Allow the mixture to simmer for four to five minutes then add the aubergines, okra and potatoes.