From Gordon Ramsay's MasterClass

Roasted Eggplant With Basil and Feta

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.

Topics include: Side • Vegetarian

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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.

Topics include: Side • Vegetarian

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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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.

I'm practicing all the different things he showed us. The plating he does is magnificent.

Excellent class. As always, I have learned so much. Thank you

It is always a pleasure to have Chef Ramsay teach, his passion is the first thing which is apparent in his teaching. Loved every minute of it and want more

I knew that I would enjoy this class. I plan to keep it in my classes playlist to watch particular dishes again. I was so pleasantly surprised at Chef Ramsey's delight with the rasberry dessert. It reminds me of childhood delight at the discovery of splendid, new thing.

Comments

Kristine K.

This looks delicious! OMG! If you get fake cheese and I tell you the fake cheese tastes better than real cheese you can have a great vegan meal. WOW love this!

Allan S.

For me, the salting of the egg plant prior to the cooking was the main take away message. The dish itself looked like a slab of undigested poop, but I was impressed by the final presentation. I won't be making this dish again!

Clair G.

IMO, texture is way too one note to stand on it's own. Would consider recipe as a side dish to something with bite.

A fellow student

Excellent! Always wondered what to do with Egglant besides Parmesan; can use this with steak in place of a starch.

Liv

I made this as a dip for a drinks party (with crumbled feta on the side so my vegan friends would enjoy) and they like it so much they were scraping the remainder off the bottom of the bowl with their fingers! Will definitely be making again, this time focusing on cooking the aubergine through more evenly.

Susan

Gordon's making the vegans very happy with all these veggie recipes! I love eggplant but have never done anything like this with it. The salting trick at the beginning is pretty cool...eager to see what that does to the taste. I'm going to try this with fresh basil from my herb garden and some Heidi Ho Vegan Feta crumbles. Yummy.

Jim B.

Also, anyone else not able to download the lessons?? I haven't been able to do it for one of them yet.

Jim B.

Looks absolutely amazing and delicious, but that looks like only 1 serving from 1 whole eggplant, 2 onions and whole can of tomatoes!! Feeding a family of 3 is a good amount of ingredients.

Tom

Just made this, a full hour's work. Went with the smoking hot oil sear on the eggplant but that was way too hot. The garlic did not have time to "purée". Just the same, it turned out spectacular. My kid told me she is going to be vegetarian. I told her she is going to eat a lot of mac and cheese.

A fellow student

Great recipe. Tech question, are you throwing the small scraps on the floor or is there some sort of trash rail built into the kitchen? Also the silver trays should you keep them in the warmer or is it ok to use them room temp?