aubergine BrE
eggplant AmE , also: brinjal SAE

For some reason she always seems to need "a small aubergine" to be able to do so.

Everything else was in gray, black, aubergine or a shade of brown.

If the aubergines are thin then slice them in half.

Place the pulp in the bowl with the aubergine flesh.

His face went blue, and then a hideous aubergine purple.

The aubergine, especially, was fat, juicy and bursting with health.

Put the centres into the bowl with the aubergine and tomato.

Drain the aubergines, rinse in cold water and dry on kitchen paper.

The fruit of the aubergine plant is commonly used as a vegetable.

Place the aubergine slices into a colander set over a bowl.

Color could be added to the sap, usually red, black and aubergine, to add variety to the pieces.

Some, like aubergine, are put directly over the flames.

Turn the aubergine slices over and cook until softened completely, then serve.

Well, you can't keep a good Aubergine down can you.

It is a brilliant thing when a 2.5 year old can name aubergines and demand we buy one in the supermarket!

Sprinkle with salt and leave for 30 minutes to draw out the moisture from the aubergine.

It is boggling to consider what a more subtle color, like aubergine, would have cost.

Heat the oil, then fry the aubergines until lightly browned on both sides.

Method: cut aubergine into little dice and fry in olive oil.

Guests walked to Aubergine for the receiving line on the stoop and a garden party.

Spoon the sauce over the aubergines and bake for 40 minutes until browned on top.

The aubergines and red peppers should not be peeled.

Add the aubergines and remaining oil and fry for 5-6 minutes.

I love purple beech for its aubergine leaves, which turn bronze in late summer.

A strong list of vegetarian dishes includes a good aubergine in hot garlic sauce.

A good eggplant will also feel heavy for its size.

The eggplant can be chopped and used the same way.

Some may wonder whether or not to salt the eggplant.

There is nothing eggplant does better than soak up oil.

Add the eggplant and cook until golden brown, about 4 minutes per side.

Turn and continue to cook until eggplant is soft, about 10 or 15 minutes total.

He took an eggplant out of the box and rolled it in his hands.

It's nice to see Eggplant getting more organized and doing top quality work.

Nothing wrong with that, but frying eggplant can be a bit of a production.

We would have to spray eggplants every three or four days.

A 7- or 8-inch eggplant will yield about 18 to 24 pieces.

Even if you love your eggplant Parmesan, that's a tall order.

As for the eggplants, it makes them less likely to be bitter.

Be careful not to cut through the skin of the eggplants.

Set the eggplants aside until you are ready to serve them.

Simmer until eggplant is very tender, 20 to 30 minutes.

Place each eggplant on an individual dish, peeled side up.

Cook over low heat 5 minutes or longer, until eggplant is browned.

Let the eggplants stand until they are cool enough to handle.

Note: Baby eggplant may also be used for this dish.

Add enough of the remaining milk to cover the eggplant.

"I guess I'm going to have a room that looks like a giant eggplant," she said.

Add the eggplant, and continue cooking for 15 to 20 minutes or until tender.

"But eggplants will never be a big crop for us."

To start, she slices the eggplant in her hands without using a cutting board or a table.