баклажан

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Belarusian[edit]

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Alternative forms[edit]

Etymology[edit]

From Ottoman Turkishبادلجان(bâdlicân), from Persianبادنجان(bâdenjân).

Pronunciation[edit]

Noun[edit]

баклажа́н (baklažánm inan (genitive баклажа́на, nominative plural баклажа́ны, genitive plural баклажа́наў)

  1. aubergine (fruit of the plant)

Declension[edit]

References[edit]

  • Vasmer, Max (1964–1973), “баклажан”, in Этимологический словарь русского языка [Etymological Dictionary of the Russian Language] (in Russian), transl. & suppl. by Oleg Trubachyov, Moscow: Progress

Russian[edit]

Alternative forms[edit]

Etymology[edit]

Borrowed from Ottoman Turkishبادلجان(bâdlicân) under influence of бакла́га (baklága), from Persianبادنجان(bâdenjân), from earlier ⁧بادنگان(bâdengân), from Indo-Aryan, likely ultimately from Dravidian. Compare Sanskrit भण्डाकी (bhaṇḍākī).

Pronunciation[edit]

  • IPA(key): [bəkɫɐˈʐan]
  • (file)

Noun[edit]

баклажа́н (baklažánm inan (genitive баклажа́на, nominative plural баклажа́ны, genitive plural баклажа́нов or баклажа́н*, relational adjective баклажа́новый) (* Informal.)

  1. aubergine (plant and vegetable)

Declension[edit]

Derived terms[edit]

Descendants[edit]

References[edit]

  • Vasmer, Max (1964–1973), “баклажан”, in Этимологический словарь русского языка [Etymological Dictionary of the Russian Language] (in Russian), transl. & suppl. by Oleg Trubachyov, Moscow: Progress

Ukrainian[edit]

Etymology[edit]

From Ottoman Turkishبادلجان(bâdlicân), from Persianبادنجان(bâdenjân).

Pronunciation[edit]

Noun[edit]

баклажа́н (baklažánm inan (genitive баклажа́на, nominative plural баклажа́ни, genitive plural баклажа́нів)

  1. aubergine (fruit of the plant)
  2. (rare) tomato
    • 1929, Yuriy Yanovsky, Чотири шаблі [Four sabres]:
      Під горілку стояли квашені баклажани — зелені й червоні, огірки й капуста, зелена олія з накришеною дрібно й посоленою цибулею.
      Pid horilku stojaly kvašeni baklažany — zeleni j červoni, ohirky j kapusta, zelena olija z nakryšenoju dribno j posolenoju cybuleju.
      For horilka there were sour tomatoes — green and red, cucumbers and cabbage, green oil with finely chopped and salted onions.

Declension[edit]

References[edit]