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.

Learned about patience and precision making in making an incredible soufflé

Tais cass is Perfect dis gavé me new aptitude gordon is a great chef

Gordon explaining the little, very important secrets and ins-and-outs of technique is what really elevated my cooking once again. I can go to class after class with his instruction. I hope he does many more and please take my money!

Wonderful! The efficiency, delicacy, and nuances of Gordon’s cooking take us to new levels of inspiration. More!!


Comments

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

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.