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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.

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.


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

Speechless. The only thing I can do to make him please to F*ing COOK.

i have learned new skills that i will cary with me. i love learning things every day

Thank You Gordon Ramsey for opening up my palette and passion about food again. Your two classes have been exceptional. Please do more!

Everything! Just so appreciative of these classes! Thank you! Bless you all!


A fellow student

I cooked jesterday, my wife and kid loved it so much. Ty Gordon you're amazing.

A fellow student

Nicely done, and I loved the first step of cutting & salting to take out the moisture. As others pointed out this dish is very similar to the Indian dish Baingan Bartha, which of course I do cook and eat a lot. It is very easy to over power delicate eggplant flavor. From this reference, I think the above recipe is a bit imbalanced due to relatively smaller portion of eggplant in comparison to onions and tomato, and spices, and the cheese just steers away the eggplant flavors. Toning down other ingredients will help imho.

Sabrina G.

I am Mediterranean, eggplants are a staple for us and so is draining the bitterness with salt. I loved how he stuffed it with garlic halves after he watered them out. I will need to try this!

A fellow student

This was too basic. He's made Indian bengan bartha, with the main difference of him using basil, rather than than coriander, to make it more European. Ginger does not go with Basil (IMHO).

Mandi G.

I've had this before with a much chunkier version served with pita. It's definitely tasty. I think my husband is inspired to try making it.

Manish G.

I enjoy Gordon's style of teaching. However, this was an overkill. Eggplant does not seem to have bitternesss, not to me. This recipe is very close to what the Indian's call bhartha. The eggplant is roasted right over the flame or broiled, pulp removed, and then added to sauteed onions, tomatoes, ginger and green chillies. It is salted to taste and red chilli powder is added. Topped with cilantro and a bit of clarified butter. Yummy!


This recipe looks delicious and I look forward to trying it. That said, I'm a bit disappointed in the incredibly large amount of oil Gordon uses in his cooking. It would be nice to find a way to reduce this.

A fellow student

eggplant is perfect with garlic and butter or oil with grill. I agree with it. but the final presentation is hard to describe. it may taste good. but i wouldn't try it


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.