Aubergine
From LoveToKnow 1911
AUBERGINE (diminutive of Fr. auberge, a variant of alberge, a kind of peach), or EGG Plant (Solanum melongena, var. ovigerum), a tender annual widely cultivated in the warmer parts of the earth, ...
Aubergine recipes
1. Tuna Medley with Roasted Vegetables
Fish aubergine recipe Tuna Medley with Roasted Vegetables is made with tuna chunks in brine drained, mushrooms, potatoes, olive oil, large courgette, medium yellow pepper deseeded, ...
Aubergine caviar Baked aubergine skinned and dried in a pan to form compote. Then mixed dried tomatoes and basil.
Aubergine - The North American word for aubergine is eggplant. While there are many varieties grown in Asian, the term Chinese eggplant refers to the narrow, ...
Aubergine 'parmigiana' with fresh tomato (Parmigiana alla melanzane in pomodoro fresco)
By Gennaro Contaldo
Side dishes
Creole aubergines
By Levi Roots ...
An aubergine is a solanaceous fruit native to Asia. Many Americans know the fruit better as an eggplant, while some regions of India refer to it as a brinjal.
Sri Lankan Eggplant (Aubergine) Curry
Sri Lankan Eggplant (Aubergine) Curry 4 (4)
Filed under: Side Dishes, Sri lankan, Indian, Sindhi ...
Aubergine
The most common type of aubergine, also known as eggplant, is fairly large, an elongated oval shape and purple in colour. Others are white, mauve and green, some even striped. Aubergines are available for most of the year.
Aubergine: Purple, vaguely egg shaped vegetable. In the US called eggplant. Another (Indian) word for eggplant or aubergine is brinjal.
Aubergine
French for "eggplant."
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aubergine = berenjena = brinjal = garden egg = egg apple = patlican = melongene = melanzane = Guinea squash ...
Aubergine - UK, eggplant AU US.
B
Bain-marie - a hot water bath used to keep food warm, also used during baking of puddings, fondants, ...
aubergine: Eggplant
au beurre: With butter
au bleu: Usually applied to cooking meat: very under done ...
AUBERGINE- See Melanzane
B
BACCALA - Salted dried cod. Also known as stoccafisso although true stockfish is dried but unsalted. Baccala must be soaked for a couple of days, changing the water often before it can be used.
Aubergine - Purple fruit, used as a vegetable. Also known as an eggplant. Another (Indian) word for eggplant or aubergine is brinjal.
aubergine: eggplant
aumonière: thin crèpe, filled, wrapped like bundle
aurore: béchamel or cream sauce with tomatoes ...
Aubergine - The French word for eggplant.
Aurore - This is a term associated with sauces that have tomato puree or Concassé added to it.
Aubergine
A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety.
2 aubergines
1 red, 1 green, 1 yellow, pepper, de-seeded and finely diced
2 courgettes, washed and sliced into 2cm chunks
2 okra (ladies' fingers)
2 cloves garlic, crushed
2 onions, peeled and sliced
1 litre vegetable stock ...
Catalan Aubergines/Eggplants Handle
Select One
Add to Cookbook
Add to Menu
Add to Shopping List
Send to Mobile Phone ...
Eggplant (Aubergine)
Native to Asia, eggplants come in variety of shapes, sizes and colors. Tiny pea eggplants are small fat green balls which grow in clusters and can be bitter in flavor. They are used whole in Thai curries or raw in salads.
eggplant, Aubergine - A member of the nightshade family, the eggplant is related to the potato, tomato, and pepper and has its origins in India and Southeast Asia.
The eggplant, aubergine or brinjal (Solanum melongena) is a plant of the family Solanaceae
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C. pepo
Binomial name
Cucurbita pepo
L.
What is Aubergine
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Does All-Purpose Flour Include Salt, Baking Soda and Baking Powder?
Nutritional Difference of Eggs and Beef ...
Aubergine. Burfi or Barfi. An Indian fudge-like sweetmeat made from reduced condensed milk in various flavours eg plain or pistachio. C Cardamom. Elaichi. Various types, notably green, white, and brown. One of the most aromatic and expensive spices.
Aubergine A deep purple and pear-shaped berry that has yellowish-white spongy flesh and small brown edible seeds. Balsam Pear A long, green, shiny, slightly sour fruit that resembles a cucumber with bumpy skin.
Aubergine (G.B.) Eggplant. Au gratin A dish topped with breadcrumbs or grated cheese, cooked in the oven and/or finished off under the grill until golden brown and toasted.
The use of salt to draw out the bitter juices of some foods, for example aubergines.
Degraiser To degrease, the removal of fat from the surface of sauces, soups, stocks, etc.
Dejeuner Luncheon.
Eggplant (also known as aubergine) is a shiny bulbous vegetable in the nightshade family that comes in green, white, or, more commonly, purple.
By using olive oil instead of bland vegetable oil, everyday dishes like shallow-fried vegetables (zucchini, aubergines, capsicum) get a typically Mediterranean character, even more if they are served with yoghurt or tomato sauce.
Small amounts can be usefully used in aubergine and kidney bean dishes. Cumin is essential in spicy Mexican foods such as chile con carne, casseroled pork and enchiladas with chili sauce.
A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.
aubergine: eggplant (e.g., aubergine farcie, stuffed eggplant)
aurore: dawn; Bechamel sauce colored a rosy pink with tomato purèe
avocat: avocado
avoine: oats (e.g., flocon d'avoine, rolled oats; gruau d'avoine, oatmeal porridge) ...
Eggplant - An alternative name for an aubergine, commonly used in North America
Egremont Russet - A traditional variety of English dessert apple, with a distinctively rough, brown coloured skin
Elder - A wild hedgerow tree with edible berries More...
A vegetable stew made of aubergines, onions, peppers, courgettes and tomatoes cooked in olive oil and seasoned with herbs and garlic.
Ratafia Réchauffé
TOP 10 ...
Ka Ji Bokum (Korean) Fried aubergine with garlic sauce
Ka Ji Mu Chim(Korean) : Korean style pickled dry aubergine
Kajoo Katli (Indian): Sweet made with almonds or cashews ...
A Goan speciality where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating.
Bhunao (Saute/stir-fry): ...
It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant (aubergine), and courgette (zucchini). The process may last seconds or days. Different marinades are used in different cuisines.
Meaning: An Italian dish of a variety of deep-fried meats and vegetables including lamb, rabbit, veal, sausage, liver, courgettes, carrots, aubergine, fennel and tomatoes. Fruit may be added too such as apples and peaches.
A purple, vaguely egg-shaped vegetable. Called brinjal in parts of India and aubergine in various other places.
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Eggplant
A purple, vaguely egg-shaped vegetable. Called brinjal in
parts of India and aubergine in various other places.
2 onions, cut into thick rings
1 zucchini, sliced thickly at an angle
2 tomatoes, halved
1 aubergine, sliced thickly
3 tbsp balsamic vinegar
2 flakes garlic, chopped
5 g fresh basil
salt and pepper to taste ...
Eggplants are native to Africa and Asia, and in many parts of those continents, they have come to be regarded as a satisfying substitute for meat. Also known as an aubergine.
Eggs: ...
Cubes of aspic are a common garnish to fine pGtTs and foie gras.
Aubergine - The French word for eggplant.
Aurore - This is a term associated with sauces that have tomato puree or concasse added to it.
aubergine (Fr.) Eggplant.
Auflauf (Ger.) Souffle.
Aufschnitt (Ger.) A variety of thinly sliced cold meats and sausages sold in German delicatessens; cold cuts.
aurore, a 1' (Fr.) Bechamel sauce colored pink with a small amount ...
 See also: Vegetable, Cooking, Vegetables, Tomato, Fruit
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