Gordon Ramsay’s Turkish-Spice Roasted Eggplant Recipe With Fresh Basil and Feta Cheese

• 2 medium Italian eggplants
• 8-10 garlic cloves, sliced in half lengthwise
• 6 tablespoons olive oil
• 1 large white onion, small dice
• 1 tablespoon cracked black pepper
• 2 teaspoons fresh ginger, grated
• 4 teaspoons cumin, ground
• 3 teaspoons coriander, ground
• 1 teaspoon cardamom, ground
• 1 small knob peeled ginger for grating
• 2 28-ounce cans crushed San Marzano tomatoes
• 10 fresh basil leaves
• 4 ounce feta cheese, crumbled
• 2 pinches micro sorrel
• 1 tablespoon extra virgin olive oil
• Salt and fresh cracked black pepper to taste

1. 1

   Preheat oven to 350°F. Pour the canned tomatoes into a sieve over a large bowl and allow to drain for a minimum of 30 minutes.

2. 2

   Slice eggplants in half lengthwise. Use the tip of a paring knife to score the cut side of the eggplant on a bias, moving diagonally across the flesh. Repeat the process slicing in the opposite direction to create a crosshatched pattern. Generously season the scored side of the eggplants with salt.

3. 3

   Face the eggplants cut side down onto a baking sheet tray with a wire rack to drain for at least 10 minutes. This will allow the excess water to leach out from the eggplants to remove moisture and bitterness.

4. 4

   Pat off the excess water with a paper towel. Poke 4 to 6 garlic clove halves into the score marks. Drizzle one tablespoon of olive oil over each half. Finish seasoning with 3 to 4 twists of fresh black pepper.

5. 5

   Heat two large cast-iron pans on medium-high heat with one tablespoon of olive oil in each. When the oil is smoking, add the eggplants cut side down. Sear 3 to 5 minutes or until the eggplants turn a dark golden brown on the cut side.

6. 6

   Roast eggplants for 20 to 30 minutes or until the flesh is tender and easy to remove from the skin and the eggplants have reduced in size.

7. 7

   Remove from pans and rest for at least 5 minutes until the eggplant is cool enough to handle. Use a large metal spoon to scoop the cooked eggplant from the skins. Place the flesh on the cutting board and mince the eggplant and roasted garlic to make a paste.

8. 8

   Add two tablespoons of olive oil to a large non-stick sauté pan over medium heat. Add diced onion and sweat for 2 to 3 minutes until translucent. Add one more tablespoon of olive oil if the onions seem dry or start to color. Season generously with salt and one tablespoon of cracked black pepper. Add the cumin, coriander, and cardamom and cook for 2 minutes, stirring frequently. The onions will change color due to the color of the spices.

9. 9

   Add eggplant and use a wooden spoon to stir the eggplant and onions together. Lower the heat to medium-low and cook for 3 to 4 minutes.

10. 10

    Add one tablespoon of fresh grated ginger and cook for two minutes.

11. 11

    Add tomatoes and cook over medium heat for 5 to 10 minutes or until a good amount of moisture has evaporated out. Season to taste with salt and pepper if needed.

12. 12

    Stack the basil leaves, roll the leaves into a tight log shape, and slice along the width to chiffonade. Turn basil 90 degrees and slice through three times for a rough chop. Add basil and continue to cook over medium-low heat for one more minute before removing from heat.

13. 13

    Transfer the finished eggplant mixture to two 20 ounce serving bowls. Finish with a sprinkle of feta cheese and a drizzle of olive oil over. Garnish with micro sorrel.

Learn how to make restaurant recipes at home with Gordon Ramsay here.