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.

My entire cooking foundation has really come on the lessons and teachings of Gordon Ramsay. I greatly appreciate all that he has done. I genuinely hope there will be a third masterclass of his.

Took both of Chef Ramsey's courses. He is a dynamic mentor and facilitator; with such a passion for cooking that it is contagious. Inspirational instruction.... I learned a great deal.

I loved Gordon's first MasterClass! I learned more about cooking from that class than from anywhere else. The second class is even better! This one is full of tricks and tips to make recipes and plating more refined. Can't wait to tackle all of these new recipes.

Learned about patience and precision making in making an incredible soufflé

Comments

Gordon

I love Gordon’s techniques but he always uses heavy flaky salt. I use kosher salt but why the use of flaky salt? I use flaky salt as finishing salt.

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.