aubergine

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aubergine

solanummelongena.

Patient discussion about aubergine

Q. Is it true that tomato seeds, eggplant seeds and the like are prone to causing appendicitis? Is it true that eating tomato with the seeds, eggplant with the seeds and the like are prone to causing appendicitis? Thanks again guys. You're all great.

A. No. Things with seeds are irritants to a condition called diverticulitis where pockets in the intestines become inflamed. the seeds sort of deposit there and become infected. Appendicitis is just an inflammation of your appendix plain and simple, no particular cause is really pinpointed.

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References in periodicals archive ?
Give the sauce a stir, then add to the wok and cook gently, stirring and tossing all the ingredients together until the sauce is heated through and has coated the aubergines - about two minutes.
Charred aubergine, Jerusalem artichoke veloute, winter chanterelles, parmesan, chestnuts
First, oil a baking sheet and place the aubergine slices on, additionally brushing them with oil.
Cut the tops off the aubergines and slice them lengthways in half, then cut each half lengthways into long quarters.
Mum also experimented with aubergines and they all turned to be truly lip-smacking.
Carefully, remove the aubergine stalks, then roughly chop the flesh in the tray into coarse chunks.
Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets.
6 Cover with one-third of the aubergine slices and half of the basil leaves then repeat, finishing with a layer of aubergine.
2 Brush the aubergines with 1tbsp olive oil and put under a hot grill in batches for 2 minutes each side until they are softened and lightly charred.
1 AUBERGINES are native to the warmer climate of the Mediterranean and were introduced to Britain about 300 years ago.