Culinary Arts

Roasted Eggplant With Basil and Feta

Gordon Ramsay

Lesson time 22:49 min

Gordon shares his tips for extracting the bitterness from eggplant and roasting it in its own skin for this vegetarian side dish that quickly comes together. Learn how to incorporate aromatics and Turkish spices for a surprising flavor profile.

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Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Gordon is the best, he teaches you to love food and love cooking. I have always enjoyed cooking, but watching him was truly inspiritual. More master classes for Gordon... please

I skipped the classes that I couldn't veganize but really enjoyed the ones I watched and have had great success with the recipes. Would love it if Gordon did an all fruit/veg/grain series.

Thank you for such an amaizing and useful experience! I feel absolutely in love with the Art of cooking. And now it seems I am not a Princess more like a Queen in the kitchen! Inspiration overwhelms me, I cant help making close people happy! It is great to know some secrets to be able to prepare something special at home, especially for my Boyfriend, who is Real Gourmet in everything.

education vs. entertainment approach is really great


Comments

Laura

Eggplant has always been a bit of a mystery to me. I know that my grandmother used to slice it, bread it, and then fry it, and I was one of the only grandchildren to really like it and ask for it. I think I would eat this version like a thick chowder and with all of the prep Chef Ramsay did, I'm sure it's not bitter as it sometimes is when I've eaten it fried. Love cooking vegetables as main courses; I'm not a vegetarian but I'm pretty close.

A fellow student

This a great video recipe! I've made and enjoyed this THREE times already. Such a delicious treat and I love crumbling the feta onto this dish. Thanks Chef! Love this incredible video production as well.

Charles S.

There are some notable differences between the video and the workbook recipe. For one thing, the ratio of onion to eggplant: the workbook uses 1 large onion for 2 eggplants; the video uses 1 onion and 1 eggplant. Also, the workbook skips the step of puréeing the tomatoes; it only describes draining them and adding them to the pan.

Alicia N.

This is great! I haven't made this dish yet, but I definitely will be giving it a go. I made eggplant "steaks" once, they turned out horrible! So I never tried again haha. But knowing the trick to extract the bitter, is definitely inspiring me to try again. I'm only wondering how the garlic doesn't take on the burnt bitter flavour from searing in the pan, and then in the oven? Anyways....thank you! Loving the classes!

A fellow student

Looks amazing and gives me an idea for improving baba ganoush. Love that Gordon held out on the F-bomb until the last 15 seconds. Ahhh Gordo...

thomas W.

I prepared this dish when the class first aired , followed the recipe to a tee and it was fantastic! I have made similar versions in the past but Chef Ramsays cooking technique and selection of ingredients make this one superior to the rest! My only problem is that the garlic burned when I placed the eggplant in the pan, I have an electric stove and sometimes its harder to control the heat but I'll figure it out and definitely make it again.

Nadine & Ilja

A great dish! Reminds me of BabaGhanoush in any restaurant in Tel Aviv or at the Shouk, the market. I have used RasElHanout to bring the mix of spices to the white onion. Learned a lot during this lesson and can say it is worth to spend as much time as needed with the prep and cooking - the result is amazing. Thanks Gordon

Olga P.

I never thought I would say that, but I absolutely crave this eggplant!!! Delicious!

Mike K.

Finished. Cooked almost everything in the class except the lamb and the endives as I don’t really fancy lamb and neither does my wife and could not get endives/ radicchio here in the PNW. Last one was the eggplant dish turned out fantastic. Replaced ginger with a touch of cayenne pepper and smoked paprika. Plated on gluten free toast as my wife is gluten intolerant and the GF bakery was sold out on their focaccia bread.

Christy G.

This was amazing - I did actually roast tomatoes with garlic and olive oil and used that instead and I think it was all the nicer