বাংলার বেগুন ভর্তা VS আরবের বাবা গানোশ: মিল ও পার্থক্য II Bengali Begun Bhorta VS Baba Ghanoush

Mashed Eggplant, also known as “Begun Bhorta,” is a flavorful traditional Bengali dish made from charred eggplant. To prepare it, eggplants are roasted or burnt until the skin is blackened and the flesh becomes smoky and tender. The softened eggplant is then mashed and mixed with finely chopped onions, green chilies, garlic, fresh coriander leaves, and a drizzle of mustard oil, which adds a pungent aroma and rich flavor unique to Bengali cuisine. This simple yet delicious side dish is commonly served with roti or rice and makes for a comforting and rustic meal.

Baba Ganoush is a popular Middle Eastern dip known for its rich, smoky flavor and creamy texture. Made from roasted or charred eggplant, the soft flesh is blended with garlic, finely chopped onion, coriander leaves, tomatoes, and seasoned with black pepper and a splash of lemon juice. Tahini sauce adds a nutty richness, while paprika powder and pomegranate seeds provide a hint of sweetness and color. Finished with a drizzle of olive oil, Baba Ganoush is traditionally enjoyed with pita bread or fresh vegetables, making it a savory and refreshing appetizer or side dish in Arabian cuisine.

Enjoy your choice.

Ingredients:
Mashed Eggplant (a Bengali Dish)
• 1 large Eggplant
• 3-4 tbsp Mustard Oil
• 2 tbsp chopped Onion
• 4-5 Green Chilies, Chopped
• 3-4 Cloves of roasted Garlic
• ½ cupful Coriander Leaves
• Salt as per Taste

Baba Ganoush (an Arabian Dish)
• 1 large Eggplant
• 3-4 Cloves of chopped Garlic
• ½ cupful chopped Onion
• ½ cupful Coriander Leaves
• ½ cupful chopped Tomato
• ½ tsp Black Pepper Powder
• Salt as per Taste
• ¼ cup of Lemon Juice
• ¼ cup of Olive Oil
• ½ cup of Tahini Sauce (or Peanut Butter)
• A little Paprika Powder (optional)
• Some Pomegranate Seeds