Aubergine
Aubergine
Aubergine (pronunciation: /ˈoʊ.bɚˌʒiːn/), also known as Eggplant in North America and Australia, is a plant species in the nightshade family Solanaceae. The term "aubergine" is derived from the French word of the same name.
Etymology
The term "aubergine" is a French word that is borrowed from the Catalan word "albergínia", which is derived from the Arabic "al-bāḏinjān" (الباذنجان). The Arabic term is borrowed from the Persian "bādenjān" (بادنجان). The word has a history that traces back to the Sanskrit word "vātiga-gama".
Description
The aubergine is a fruit, specifically a berry, and is used as a vegetable in cooking. It is known for its unique purple color, although other varieties can be white or striped. The aubergine is native to South Asia and Southeast Asia but is now grown in many countries around the world.
Related Terms
- Solanaceae: The plant family to which the aubergine belongs.
- Nightshade: A common name for members of the Solanaceae family, which includes the aubergine.
- Berry: A type of fleshy fruit without a stone, produced from a single flower containing one ovary. Aubergines are technically berries.
- Vegetable: In culinary terms, a vegetable is any part of a plant that is consumed by humans as food as part of a savory meal. The term "vegetable" is somewhat arbitrary and can include both botanical fruits and vegetables.
External links
- Medical encyclopedia article on Aubergine
- Wikipedia's article - Aubergine
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