Aubergine

Aubergine, also known as eggplant, is a large, fleshy fruit with a smooth, glossy skin, typically dark purple in color. Though botanically a berry, it's used as a vegetable in cooking. It has a mild, slightly bitter flavor and a spongy texture when cooked. Aubergines are members of the nightshade family, originating from South Asia. They are versatile in the kitchen, absorbing flavors readily, and are often used in stews, curries, gratins, and dips like baba ghanoush. This vegetable is a good source of fiber, vitamins, and minerals.

Aubergine meaning with examples

• For dinner, I decided to prepare a vegetarian moussaka, featuring layers of sliced aubergine, spiced meat, and a creamy béchamel sauce. I spent an hour or so roasting the aubergine to soften it before layering in the dish, and this added a pleasant smoky flavor, making for a perfect vegetarian meal.
• The market stall offered a beautiful display of fresh produce, including gleaming, deep purple aubergines. I picked a few for a ratatouille, knowing how well their texture would complement the other vegetables. The aubergines, zucchini, tomatoes, and peppers created a flavorful stew.
• In Indian cuisine, aubergine often features in dishes like baingan bharta, a smoky, mashed aubergine preparation. My friend told me about the flavors and shared a new curry recipe that was quite easy to prepare, and she recommended that the aubergine be grilled for extra depth of flavor.
• The recipe called for roasting the aubergine slices before adding them to the lasagna. I made sure to salt the aubergines first to draw out excess moisture, which helps them cook to a tender consistency. I seasoned them with herbs and olive oil before baking.
• At the cooking class, we learned how to prepare baba ghanoush, a Middle Eastern dip made from roasted aubergine. The teacher explained that charring the aubergines over an open flame imparts a distinct, smoky taste, which creates a pleasant, distinctive flavor for the dish.