Belarusian edit

 
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Alternative forms edit

Etymology edit

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