"Fried eggplant Patlıcan kızartma or Patlıcan kızartması (Turkish for fried eggplant) is an eggplant dish from the Turkish cuisine. It is such a common dish during summer months that this season used to be called ""patlıcan kızartma ayları"" (fried eggplant months) in Ottoman Istanbul, where this generalized frying caused huge fires and destroyed entire mahalles due to the abundance of old wooden houses. Turkish style ""patlıcan kızartması"" is usually eaten with a garlic yogurt or tomato sauce. In Arabic and Israeli cuisines, fried eggplant is typically served with a tahini sauce. In Israel, it is used to make sabich: a"
"Eggplant Eggplant (US), aubergine (UK), or brinjal (South Asia and South Africa ) is a plant species in the nightshade family Solanaceae, ""Solanum melongena"", grown for its often purple edible fruit. The spongy, absorbent fruit of the plant is widely used in cooking in many different cuisines, and is often considered a vegetable, even though it is a berry by botanical definition. As a member of the genus ""Solanum"", it is related to the tomato and the potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is not advisable to eat it raw."
"The eggplant has a special place in folklore. In 13th-century Italian traditional folklore, the eggplant can cause insanity. In 19th-century Egypt, insanity was said to be ""more common and more violent"" when the eggplant is in season in the summer. The plant and fruit have a profusion of English names. The name ""eggplant"" is usual in North American English and Australian English. First recorded in 1763, the word ""eggplant"" was originally applied to white cultivars, which look very much like hen's eggs (see right image). Similar names are widespread in other languages, such as the Icelandic term ""eggaldin"" or the"
"as ""S. edule"", which is also a junior synonym of sticky nightshade (""S. sisymbriifolium""). Scopoli's ""S. zeylanicum"" refers to the eggplant, and that of Blanco to ""S. lasiocarpum"". Eggplant Eggplant (US), aubergine (UK), or brinjal (South Asia and South Africa ) is a plant species in the nightshade family Solanaceae, ""Solanum melongena"", grown for its often purple edible fruit. The spongy, absorbent fruit of the plant is widely used in cooking in many different cuisines, and is often considered a vegetable, even though it is a berry by botanical definition. As a member of the genus ""Solanum"", it is related"
"Eggplant (color) Eggplant is a dark purple or brownish-purple color that resembles the color of the outer skin of European eggplants. Another name for the color ""eggplant"" is aubergine (the French, German and British English word for eggplant). The first recorded use of ""eggplant"" as a color name in English was in 1915. The pinkish-purple-grayish color shown in the color box as ""eggplant"" was introduced by Crayola in 1998. Different varieties of eggplant may range from indigo to white (the term ""eggplant"" originated as a description of white colored eggplants because they look like eggs). Chinese eggplants are the same"
"tradition that egg-plants could cause insanity. Translated into English as 'mad-apple', 'rage-apple', or 'raging apple', this name for eggplants is attested from 1578 and the form 'mad-apple' may still be found in Southern American English. The plant is also known as ""guinea squash"" in Southern American English. The term ""guinea"" in the name originally denoted the fact that the fruits were associated with West Africa. It has been known as 'Jew's apple', apparently in relation to a belief that the fruit was first imported to the West Indies by Jewish people. Different cultivars of the plant produce fruit of different"
"shape as a European eggplant, but are colored a dark violet color. Thai eggplants are small, round, and colored forest green. Eggplant (color) Eggplant is a dark purple or brownish-purple color that resembles the color of the outer skin of European eggplants. Another name for the color ""eggplant"" is aubergine (the French, German and British English word for eggplant). The first recorded use of ""eggplant"" as a color name in English was in 1915. The pinkish-purple-grayish color shown in the color box as ""eggplant"" was introduced by Crayola in 1998. Different varieties of eggplant may range from indigo to white"
"size, shape, and color, though typically purple. The less common white varieties of eggplant are also known as Easter white eggplants, garden eggs, Casper or white eggplant. The most widely cultivated varieties—cultivars—in Europe and North America today are elongated ovoid, long and broad with a dark purple skin. A much wider range of shapes, sizes, and colors is grown in India and elsewhere in Asia. Larger cultivars weighing up to a kilogram (2.2 pounds) grow in the region between the Ganges and Yamuna Rivers, while smaller ones are found elsewhere. Colors vary from white to yellow or green, as well"
"fat. Korean and Japanese eggplant varieties are typically thin-skinned. In Chinese cuisine, eggplants are known as ""qiézi"" (). They are often deep fried and made into dishes such as ""yúxiāng-qiézi"" (""fish fragrance eggplant"") or ""di sān xiān"" (""three earthen treasures""). Elsewhere in China, such as in Yunnan cuisine (in particular the cuisine of the Dai people) they are barbecued or roasted, then split and either eaten directly with garlic, chilli, oil and coriander, or the flesh is removed and pounded to a mash (typically with a wooden pestle and mortar) before being eaten with rice or other dishes. In Korean"
"""хе из баклажанов""), and it is probably influenced by Korean cuisine. Eggplant ""he"" is based on julienned (instead of mashed) cooked aubergines and other vegetables, prepared with concentrated vinegar. After adding the vinegar, it is set aside for several hours to cure before eating. In Indian and Pakistani cuisine, an eggplant dish, by the name of ""baingan bartha"", is popular especially in the regions of Punjab, Maharashtra, Bihar, Orissa and West Bengal. It is also eaten across Pakistan, as well as in Bangladesh. The dish has many names, depending on the local language (Hindi: ""baingan ka bharta"", ""begun bhôrta"", Marathi:"
"Eggplant supplies low contents of macronutrients and micronutrients. The capability of the fruit to absorb oils and flavors into its flesh through cooking is well known in the culinary arts. It was originally domesticated from the wild nightshade species ""thorn"" or ""bitter apple"", ""S. incanum"", probably with two independent domestications: one in South Asia, and one in East Asia. The eggplant is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates. The stem is often spiny. The flowers are white to purple in color, with a five-lobed corolla and yellow stamens. Some common"
"cuisine, eggplants are known as ""gaji"" (). They are steamed, stir-fried, or pan-fried and eaten as banchan (side dishes), such as ""namul"", ""bokkeum"", and ""jeon"". In the Philippines, eggplants are of the long and slender purple variety. They are known as ""talong"" and is widely used in many stew and soup dishes, like ""pinakbet"". However the most popular eggplant dish is ""tortang talong"", an omelette made from grilling an eggplant, dipping it into beaten eggs, and pan-frying the mixture. The dish is characteristically served with the stalk attached. The dish has several variants, including ""rellenong talong"" which is stuffed with"
"or with pasta in a tomato sauce. Parmigiana Parmigiana (, ; also parmigiana di melanzane , melanzane alla parmigiana , shortened as parmi or parma in Australian English, or called eggplant parmesan in the United States, is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. The dish consists of sliced eggplant,"
"Welsh ""planhigyn ŵy"". The white, egg-shaped varieties of the egg-plant's fruits are also known as ""garden eggs"", a term first attested in 1811. The ""Oxford English Dictionary"" records that between 1797 and 1888, the name ""vegetable egg"" was also used. Whereas ""eggplant"" was coined in English, most of the diverse other European names for the plant derive from the Arabic word ""bāḏinjān"" (). ""Bāḏinjān"" is itself a loan-word in Arabic, whose earliest traceable origins lie in the Dravidian languages. The ""Hobson-Jobson"" dictionary comments that 'probably there is no word of the kind which has undergone such extraordinary variety of modifications,"
"inter cropping with trellised cucurbit crops. Vine shades protect the crop during summer; however inter cropping is now less popular due to labor shortage. Small quantities of eggplant are cubed and stewed in tomato sauce and then canned, but the majority of the crop is sold in the open market. Eggplant appetizers are also made with onions and other vegetables. It is also sold as frozen slices and frozen parmigiana in small glass jars. According to FAO in 2010, production of eggplant is highly concentrated, with 90% of output coming from five countries. China is the top producer (58.55% of"
"Stuffed eggplant Stuffed eggplants (, Iran: Karni Yarikh, , ) are a dish typical of many countries. Eggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called Patlican dolmasi. The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil. Optional ingredients include sumac, lemon juice, allspice, cinnamon, pine nuts, almonds, walnuts, mint, and olive oil which may be added for a better taste. Eggplants are stuffed with meat (lamb or beef) and bulgur or rice but a bit distinctly than its neighbors because of a wider use"
"made with cheese. It is commonly served hot. Eggplant relish is eaten on pita or bread. In Iranian cuisine, eggplant is prepared into an appetizer known as ""kashk e badamjan"". It is made with whey sauce (kashk). This variant is also prepared in Turkish and Azerbaijani cuisines. In Greece and Cyprus, ""melitzanosalata"" (μελιτζανοσαλάτα; ""eggplant salad"") is made with olive oil and lemon juice. ""Malidzano"", a traditional Macedonian spread, is made from puréed eggplants, sirenje cheese, walnuts and spices. It is usually served as appetizer along with bread. In other countries of Western Balkans (Serbia, Bosnia and Herzegovina, Croatia) it is"
"few historic markers for a vegetable, on Main Road in Westport, Massachusetts. In England, around 1700, Turnip Townshend promoted the use of turnips in a four-year crop-rotation system that enabled year-round livestock production. In most of England, the smaller white vegetables are called turnips, while the larger yellow ones are referred to as swedes. In the United States, turnips are the same, but swedes are usually called rutabagas. In Scotland, Ireland, parts of northern England, and parts of Canada, the usage varies and is sometimes confusingly reversed, with the yellow vegetables being called turnips or neeps, and the white ones"
"eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens. Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process. The eggplant is quite often featured in the older scientific literature under the junior synonyms ""S. ovigerum"" and ""S. trongum"". Several other now-invalid names have been uniquely applied to it: A number of subspecies and varieties have been named, mainly by Dikii, Dunal, and (invalidly) by Sweet. Names for various eggplant types, such"
"Solanum aethiopicum Solanum aethiopicum, the bitter tomato, Ethiopian eggplant (ባሚያ), or nakati, is a fruiting plant of the genus ""Solanum"" mainly found in Asia and Tropical Africa. It is also known as Ethiopian nightshade, garden eggs, and mock tomato. It is a popular vegetable in north-east India, and is known as khamen akhaba in Manipuri and ""samtawk"" in Mizo. These names are a result of its varied morphology, with ripe fruit often looking like a cross between an eggplant and a tomato, which are also from ""Solanum"". In fact, the Ethiopian eggplant was so much confused with the ordinary eggplant"
"Thai eggplant Thai eggplant (, ') is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species ""Solanum melongena"". They are also cultivated in Sri Lanka and feature in Sri Lankan cuisine. These golf ball sized eggplants are commonly used in Thai cuisine. Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White. The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as in ""kaeng tai pla"", green and red curry. They are often halved or quartered, but can also be"
"in England is given to hogs"". Oatmeal mush was a popular meal in the British borderlands and remained popular in America. The only difference was that the oatmeal was replaced by corn, and is still known today in the South as grits. Cakes of unleavened dough baked on bakestones or circular griddles were common and went by names such as ""clapbread"", ""griddle cakes"" and ""pancakes"". While the potato had originated in South America, it did not become established in North America until it was brought to the colonies by northern British settlers in the 18th century and became an important"
"late 19th century. Solanum aethiopicum Solanum aethiopicum, the bitter tomato, Ethiopian eggplant (ባሚያ), or nakati, is a fruiting plant of the genus ""Solanum"" mainly found in Asia and Tropical Africa. It is also known as Ethiopian nightshade, garden eggs, and mock tomato. It is a popular vegetable in north-east India, and is known as khamen akhaba in Manipuri and ""samtawk"" in Mizo. These names are a result of its varied morphology, with ripe fruit often looking like a cross between an eggplant and a tomato, which are also from ""Solanum"". In fact, the Ethiopian eggplant was so much confused with"
"your own discretion with this commentary, as Squash and tomatoes originate from the Americas, and are not 'distinctive' to the region as the above suggested.) Eggplant is often fried in slices and dressed in yogurt and garlic, or roasted over an open fire, then pulped and dressed with tahini (sesame paste), lemon juice, garlic, and cumin, a dish known as baba ghanoush. Tomato is the most ubiquitous ingredient in Middle Eastern cookery. It is used fresh in a variety of salads, cooked in almost every stew and broth, and grilled with kebab. Beans and pulses are crucial to the diet"
"seeds is to be avoided). The eggplant mash is mixed in a bowl, stirring continuously, with sunflower oil, chopped onions and salt. The mix is beaten vigorously. Crushed garlic and ground pepper may be added too. Instead of oil, mayonnaise can be used, although not traditionally. A zest of lemon is added at the end and the platter is sometimes garnished with tomato slices. A typical zakuska in Russia and Ukraine is known as ""baklažannaja ikra"" (, ""aubergine caviar""). Some versions add chopped tomatoes to the basic recipe. Another eggplant salad popular in Russia is called ""he iz baklažanov"" (Russian:"
"Parmigiana Parmigiana (, ; also parmigiana di melanzane , melanzane alla parmigiana , shortened as parmi or parma in Australian English, or called eggplant parmesan in the United States, is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. The dish consists of sliced eggplant, pan fried in oil, layered with tomato"
"was formulated by Crayola crayons in 2003. At the right is displayed the color wine. The color ""wine"" is a representation of the average color of red wine. The first recorded use of ""wine"" as a color name in English was in 1705. The color Byzantium is displayed at the right. The first recorded use of ""byzantium"" as a color name in English was in 1926. Eggplant is a dark purple, or purpleish brown, color that resembles the color of the outer skin of European eggplants. Another name for the color ""eggplant"" is aubergine (the French and British English word"
"A Spanish dish called ""escalivada"" in Catalonia calls for strips of roasted aubergine, sweet pepper, onion, and tomato. In Andalusia, eggplant is mostly cooked thinly sliced, deep-fried in olive oil and served hot with honey (""berenjenas a la Cordobesa""). In the La Mancha region of central Spain, a small eggplant is pickled in vinegar, paprika, olive oil, and red peppers. The result is berenjena of Almagro, Ciudad Real. A Levantine specialty is ""makdous"", another pickling of eggplants, stuffed with red peppers and walnuts in olive oil. Eggplant can be hollowed out and stuffed with meat, rice, or other fillings, and"
"for eggplant). The first recorded use of ""eggplant"" as a color name in English was in 1915. The dark grayish-red-violet color shown in the color box as ""eggplant"" was introduced by Crayola in 1998. If the visible spectrum is wrapped to form a color wheel, red-violet appears midway between red and magenta: Red-violet Red-violet is a rich color of high medium saturation about 3/4 of the way between red and magenta, closer to magenta than to red. It is classified in color theory as one of the purple colors—a non-spectral color between red and violet that is a deep version"
"world output) and India is second (25.24%), followed by Egypt, Iran and Turkey. More than are devoted to the cultivation of eggplant in the world. Eggplant production in China China is the world's leading producer and consumer of eggplants. The leading producers, after China, are India, Turkey, Japan, Egypt and Italy; a Mediterranean climate favours its production. China has produced eggplants since the 5th century BC for various reasons, not just for food. The eggplant is originally from India and reached coastal regions of mainland China first and then Taiwan; the long slender variety is the preferred one for cooking."
"masculine form as Tuscan dialect. In the United States, Australia, English-speaking Canada, Sweden and Germany, the plant is commonly called a ""zucchini"" (; plural: zucchini or zucchinis), from Italian: ""zucchina"" (plural: ""zucchine""), diminutive of ""zucca"", ""gourd, marrow, pumpkin, squash"". The name ""courgette"" () is a French loan word, the diminutive of ""courge"" (""gourd, marrow"") and is commonly used in France, Belgium, and other Francophone areas, as well as in the United Kingdom, Ireland, New Zealand, Scandinavia, the Netherlands, Malaysia, Singapore, and South Africa. In the United Kingdom, Ireland, New Zealand, Malaysia, and Singapore, a fully-grown, matured courgette is referred to"
"and now-invalid names have been used for ""S. torvum"": Solanum torvum Solanum torvum is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant. Grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year. It is also known as turkey berry, prickly nightshade, shoo-shoo bush, wild eggplant, pea eggplant, pea aubergine, kantɔsi (Ghana), kittily (Liberia), susumber ( Jamaica), ""boo"", ""terongan"", ""tekokak"", ""rimbang"", ""berenjena cimarrona"", ""berenjena de gallina"", ""berenjena silvestre"", ""tabacón"", ""pendejera"", ""tomatillo"", ""bâtard balengène"", ""zamorette"", ""friega-platos"", ""kudanekayi"" (Kannada: ಕುದನೆಕಾಯಿ),(Gujarati: ગુજરાતી )""sundaikkai"" (), (Malayalam: ചുണ്ട"
"variety of names depending on place and type. The more piquant varieties are commonly called chili peppers, or simply chilis. The large, mild form is called bell pepper, or by color or both (green pepper, green bell pepper, red bell pepper, etc.) in North America and the United Kingdom, but typically called capsicum in New Zealand, Australia, South Africa, Singapore, and India. ""Capsicum"" fruits of several varieties with commercial value are called by various European-language names in English, such as jalapeño, peperoncini, and peperoncito; many of these are usually sold pickled. Paprika (in English) refers to a powdered spice made"