This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Aubergine. The aubergine (US: eggplant) is a purplish-black, elongated fruit of the same family as tomato, potato and deadly nightshade. Paler varieties are also available. It originated in India but was cultivated in Italy by the 15th Century and in France by the 17th Century. It is a perfect accompaniment to lamb, or can be eaten in sauces, or alone, after grilling or frying. It is a principal component of many dishes such as imam biyaldi, ratatouille, moussaka and tian.
|Aubergines, with thanks to the ever helpful Al-Amin Stores on Mill Road in Cambridge||
Latin: Solanum melongena
Ethnicity: Latin American, Mexican, Spanish
Most frequent country: Latin America, Mexico, Spain
Substitutes: portobello mushroom
See places: Spanish food and cuisine, Mexican food and cuisine