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баклажан

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Belarusian

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Belarusian Wikipedia has an article on:
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Alternative forms

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Etymology

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Borrowed from Ottoman Turkish بادلجان (bâdlicân), from Persian بادنجان (bâdenjân).

Pronunciation

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Noun

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

  1. aubergine (fruit of the plant)

Declension

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References

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

Russian

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Alternative forms

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Etymology

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

Pronunciation

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  • IPA(key): [bəkɫɐˈʐan]
  • Audio:(file)

Noun

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

  1. aubergine, eggplant (plant and vegetable)
    • 1952, “Овощи и грибы. Солёные баклажаны и зелёный перец”, in Книга о вкусной и здоровой пище, Москва: Пищепромиздат; English translation from The Book of Tasty and Healthy Food, (Please provide a date or year):
      Баклажа́ны и зелё́ный пе́рец со́лят так же, как помидо́ры.
      Baklažány i zeljónyj pérec sóljat tak že, kak pomidóry.
      Aubergines and green pepper are salted the same as tomatoes.

Declension

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Derived terms

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Descendants

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References

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

Ukrainian

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Etymology

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From Ottoman Turkish بادلجان (bâdlicân), from Persian بادنجان (bâdenjân).

Pronunciation

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Noun

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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

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References

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