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Aubergine

Belongs to the tomato family and is native to tropical Asia. The most common variety is the large, oval-shaped and purple in color. White, mauve, and green varities are also occasionally availbale. Miniature varieties are also available. The flesh is white and spongy, but discolours when cut. The flavour is mild and watery, and is best eaten cooked - boiled, baked, grilled or fried. Salting aubergines is common to remove their mild bitterness (sprinkle slices with salt, and let them drain in a colander for about 30 minutes, then rinse well and pat them dry).
Synonym: aubergine, berenjena, brinjal, garden egg, egg apple, patlican, melongene, melanzane, Guinea squash
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