Just to clear a few things up... Diapers = Nappies Trunk = Boot Sidewalk = Footpath Eggplant = Aubergine Eggplant = Aubergine Eggplant = Aubergine It all depends on where you live.
Been making this for years although I chop the Eggplant with skin into small dice and roast on high and then add the herbs and garlic half way through. I proceed with lemon juice and I use Greek yogurt not sour cream. I also add a pinch of crushed red pepper and chopped toasted walnuts too for texture. Such a great flavor! U
E.g. Sweden, I literally saw only buckets of creme fraiche, no sour cream to be seen, which was lucky for me since I live in Latvia and you cannot get Creme Fraiche here, seriously, no store in any of the cities sell it, not exaggerating.
I love how he says, "If you can't get sour cream, use creme fraiche." In the US, I find sour cream everywhere but had to go to Wegmans to get creme fraiche.
Tried this yesterday. It was amazing. I also liked the vegetarian jabs. Made an otherwise routine cooking demonstration rather funny. This is why the guy is a multi-millionaire.
you all failed to mention how he actually handles the aubergine with his bare hands, isn't that what is actually super hot or am I missing something here?
i just love aubergines. if you go to turkey you'll eat them in millions of different ways :) and can i just say that i adore how ramsay always has a dig at vegetarians. cracks me all the time :)
he might be a bit of a tool at times but his recipes/presentation is sharp , short and amazing...i won't have him over a for a drink but will always use his recipes...
I am arab in I can't believe he made this dish lol . Its called mtabal here and its an appetizer that basically EVERYONE makes its as famous as hummus..
i really love this , especially for christmass meal, though we make it less complicated.... and it still, tastes incredible. 1.Bake or grill 4 or 5 medium sized aubergines in a 200 C preheated oven for about 30 min.( With skin on ) 2.After they are done try to remove the skin while they are hot, 3.Mash with a knife,or if you like a more smooth texture, blend it 4.Add one mashed onion. 5. Season with salt, pepper and drizzle some oil( we use sunflower oil, as olive oil we have in supermarkets tastes bitter) , mix well. 5.Leave it to chill, it tastes better when its cold At this step , the aubergine caviar tastes really fresh and rich, but some people add mayo to it ( it really tastes amazing ! ), and some add 2 or 3 diced tomatoes to it ! Try it both ways !
Watch the video again. First of all, he's one of the greatest chefs that the world's known. He knows what he's doing. The herbs are very potent, but he thickens the eggplant and takes out the water to intensify it's flavor. By adding the lemon and the sour cream, it lift the dish and makes it a whole lot lighter. The lemon helps cut all the richness. A small amount of smokiness and saltiness is added with salt and pepper. Simple, but very tasty dish. I made it and I loved it.
bwarrior83 Really? I'm not a vegetarian but you have to give them credit, they have to go through a lot to make sure that here is no meat products in their food.
Guys I jut made this and let me tell you that this was soooo good. Its very rich and satisfying. The portion he mde here with two eggplants is enough for 10 people almost. This stuff is so filling that i had the leftovers the next day for lunch. Seriously make this.
It's wrapped in tinfoil. Tinfoil almost perfectly reflects and insulates heat, that's why it's always used in BBQ and baking to bake or roast whatever's inside without crisping or burning the food. Hence the tinfoil is only slightly warm to the touch on the outside.
@poputchica and thats called pressure of a world-class chef. Constantly having the fear, to bring the best out of yourself. Which is perfectly natural.
He also calls them "Crushed cheesy potatoes" in another video, instead of a _raclette_. It's really not a big deal, mates. He probably wants these seemingly fancy dishes to seem more accessible to more casual cooks.
I have this vegan aunt who always complains about not having any options during the holidays. I want to make this so that she can eat up and shut up. What is a good vegan/gluten free substitute for the sour cream? And no, she isn't gluten intolerant, she does it for the diet fad.
Rock salt and other coarse salts take up more volume than fine table salt, which makes it seem like you're using more. And how often you season doesn't always reflect how much you season. But in the end it all comes down to personal taste.
Large crystal salts are actually *less* 'salty' per amount than finer ones. It has to do with the surface area of the salt. Proportionally, a grain of table-salt has something like 30-40x the surface area than a grain of sea salt. What that means is the tongue is able to taste more of it at once. Seriously, go give a try. Take a piece of sea salt, and then get a similarly sized amount of finer salt. Put one in your mouth and tell me which tastes saltier.
Im with you. I had no idea those were even Eggplants at first. The first commenter probably knows very little about the US but he likes to be up on his high horse xD
Food dishes travel from region to region, gaining different names and traditions along the way. The "original" baba ghanoush comes from the Levant region (Lebanon, Syria, Jordan, Israel) but travel north and you will find patlıcan salatası in Turkey, melitzanosalata in Greece, kyopolou in Bulgaria and salată de vinete in Romania. All these dishes have slightly different traditional preparations. You can claim they all "stole" from the Levant, but that would be poor semantics.
MediaPlusCulture Or probably because he's getting on up in years, and as George mentioned, he was a footballer. Having fat on the body doesn't mean you're unhealthy. Ever seen power-lifters?
I'm not a vegetarian, but I find it a bit disrespectful of him to show that kind of sass and attitude toward them. I love Ransey, I watch him every day. The problem I have is that on many occasions, he seems to imply that vegetarians are in some way strange or less than when it comes to culinary arts. "Eat up, and shut up" is obviously a remark toward vegetarians, when you consider that remark immediately fallowed "If by some bizarre reason you have someone that comes around, that happens to be a vegetarian." Not cool Ramsey.
Dalion Heart No, it's not...unless you don't eat meat for religious or allergy-related reasons, professional chefs really don't tend to see any reason for people to not eat meat. It's been a staple in the diet of humankind for the last...ever. Since the beginning of humankind. Besides, it's their kitchen, and they're the ones cooking it - they don't need to cater to people's specific needs.
I think its because vegetarians are very staunch. It just makes life harder for others who aren't. Which is why vegetarians bring their own lunchboxes around! And really, i dont wna know why a vegetarian is a vegetarian.
In US its probably similar to clabber. Creamy and slightly sour, but the important thing is unlike cream or yoghurt, its less likely to curdle when its heated
Made this, it is sooooo delicious! Put parsley instead of coriander, dry thyme instead of fresh thyme, and sea salt instead of rock salt. But it still became one of the most delicious things i've ever tasted! Bravo Gordon Ramsay 😀😁
Haven't tried leaving it outside the fridge, but I think it should do all right. Keeping it cool is a matter of texture preference and making it better to preserve. Go for it
Eggplant is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash.
I like how he says "if you can't get ahold of sour cream get creme fraiche" like sour cream is some exotic ingredient that you have to hunt around to find. Perhaps its less common in England.
Ah, someone familiar with Indian food. Still the most under-appreciated cuisine in the world. I'm not Indian, but I've been studying it exclusively for just under 5 years now. Eggplant is my obsession. It seems somewhere in India and the Middle east, they discovered that smokiness+eggplant=heaven. As in the south indian Bagara Baignan and the Middle-eastern Babaganoush. Of note aswell, sesame, peanut, coconut, tamarind, and jaggery seem to turn baby eggplants into something magical and heavenly.
I love how he says that at the end because I hate my roommate he keeps judging me and my mum but he never washes his vegetables he thinks the word organic means not washing
when your guest arrive and say: 'what is that?'
say 'yea, welcome, merry christmas. that is perfect aubergine caviar.'
lol
***** what do you mean first thing you say? haha
say it all the time
nothing wrong with bare essentials like perfect aubergine cavier
Eat up and shut up
😂😂😂😂😂
What a talented person that combines rapping, dancing and cooking.
Gumiho Tame rapping?
Really, because I think he's a utter asshole, and not a very original cook to boot.
Gumiho Tame this made me lol
@@monkeygraborange You think he's an asshole because of a deliberately exaggerated persona he plays on a TV show. Also, not very original?
“And if for some strange reason you have a vegetarian round” xD
with tin foil skills like that Ramsay would make a mean weed dealer
CareFreeWherever I bet he could roll a nice fatty
Imagine the fuckin brownies he'd make
+CareFreeWherever epic
A great conspiracy theorist, too.
Gobbersmack i wouldn't trust anyone else to make my hat
"if you can't get hold of sour cream, get creme fraiche"
I'm pretty sure for most people it's the other way around haha
+mikomonday no its really not
+Lars Carlsen I see that argument bait. lol
+Roy Mahinay I live in a small town and have never seen creme fraiche in any of the local stores.
+Sam Rader or you have never looked for it
Tim Horton Because you've been to Pineville, right?
my boy gordon ramsay really just chopped at godly speeds tho
It so soft
Just to clear a few things up...
Diapers = Nappies
Trunk = Boot
Sidewalk = Footpath
Eggplant = Aubergine
Eggplant = Aubergine
Eggplant = Aubergine
It all depends on where you live.
+Fiskaba Sonic = Sunic the hodgeheg Gutta gi fust
american = terr0rist
*skips away*
Footpath = Pavement
Eggplant = brinjal
When I served it to my family, I said with the same intonation “that is perfect aubergine caviar”, and gave them that Ramsay’s look
Been making this for years although I chop the Eggplant with skin into small dice and roast on high and then add the herbs and garlic half way through. I proceed with lemon juice and I use Greek yogurt not sour cream. I also add a pinch of crushed red pepper and chopped toasted walnuts too for texture.
Such a great flavor! U
So... you don't follow the recipe at all...
I feel like this would be much less attractive if every time he said "aubergine", he replaced it with "eggplant."
British English calls it aubergine.
+WWWWWWWWWWWWWWWW Blue is a color
***** My dick is hard.
Colour.
Red is red
lift
that is basically Baba Ghanoush minus the Tahini
Aza tru
And one clove of garlic
That is basically Mirza Ghassemi if you replace the cream with or without eggs.
Yeah, but caviar sounds more posh.
Mtabbal
Just got done making this stuff. It is so worth the effort. Absolutely delicious!
Why the fuck would sour cream be harder to find than creme freche?
IKR
W Ward he's saying if your store ran out of sour cream.
In France it's easier to find Creme Fraiche.
Trust me you won't find sour cream in Belgium. People substitute it with cream fraîche.
I don't think I've ever seen creme fraiche in an American store
i love how he says sour cream is harder to get than creme fraische
Euihwan Kim He says that if you can't get a hold of sour cream (which, in some areas, can be the case), get crème fraîche.
Nuance ;)
It's harder to get than crème fraîche in Europe.
Honestly, given how bad some regional Us sour creams are... it might be worth your trouble to make creme fraiche
E.g. Sweden, I literally saw only buckets of creme fraiche, no sour cream to be seen, which was lucky for me since I live in Latvia and you cannot get Creme Fraiche here, seriously, no store in any of the cities sell it, not exaggerating.
In USA we have sour cream up the ass.
I can't wait to try this recipe! This looks amazing!
Aubergine caviar -- baklazhannaya ikra -- is a traditional Russian dish. I wonder what the babushkas would think of this version.
The man knows his shit.
*When my parents judge my cooking*
"Eat up and shut up"
🤣🤣
Not funny. Be quiet.
No one ask you.
These are by far my favorite Ramsay videos.
This dude's a world renowned chef, I think he knows what he's doing.
He sometimes has a funny ideas though...like Worcestershire sauce in a bolognese....
omg the way he strokes those aubergines *__* I wish I was one of them
You want him to stroke you're Johnson? 2019 don't ask don't tell,
I love how he says, "If you can't get sour cream, use creme fraiche." In the US, I find sour cream everywhere but had to go to Wegmans to get creme fraiche.
Tried this yesterday. It was amazing. I also liked the vegetarian jabs. Made an otherwise routine cooking demonstration rather funny. This is why the guy is a multi-millionaire.
I tried this recipe for the first time and it's bloody delicious and at the same time so easy to cook!
Thanks for sharing!
"what is that?"
"Yeah, welcome. Merry Christmas. That is Aubergine caviar."
lololololol I love him!
3:08 After your foil wrapped aubergines have been in a 200°C oven for 35min - try taking them out with your bare hands. Good luck
well since aluminum fail retains heat pretty poorly, you can take them out bare handed. also he had a towel on the hand he placed them in.
O yes,if you whana stay wishout fingers...
Tin foil does not burn you, it's such a thin piece of metal that it does not retain much heat.
Danny Smith he's a chef they call it asbestos fingers from them being burned so much the skin goes thick and they don't burn any more
you all failed to mention how he actually handles the aubergine with his bare hands, isn't that what is actually super hot or am I missing something here?
i just love aubergines. if you go to turkey you'll eat them in millions of different ways :)
and can i just say that i adore how ramsay always has a dig at vegetarians. cracks me all the time :)
he might be a bit of a tool at times but his recipes/presentation is sharp , short and amazing...i won't have him over a for a drink but will always use his recipes...
I am arab in I can't believe he made this dish lol . Its called mtabal here and its an appetizer that basically EVERYONE makes its as famous as hummus..
Allah Hu Akbar!
+Jim Roland kaboom
katsumoto empire Lol, we have the courtesy of speaking this Arabic gentleman language
Its called baigan ka bharta here in india, made without the sour cream though
sa7777 ullah I didn't realize it was mtabal XDDD
This is babaghanou recipe, except that you use yogurt instead of creme fraiche :) A Lebanese recipe.. nice!
Salma Slaoui You mean baba ghanoush?
Salma Slaoui u mean baba ghanoush
No, she means babaghanou.
the editing in this is incredibly early-2000's stylé
TFW he grabs 200 degree metal with his bare hands.
I think he had heat gloves? at least 1 I saw
"now eat up, and shut up!" lol that made me laugh:p
One of my favourite , meaning = rarely used .
Lmao
I love your English, I understand every word. I am going to cook it the exact way you did.
Thanks you for this wonderful meal.
It IS a great pleasure toi do it, and ,toi et.
Thank you Mr Gordon. I live in France, near to Royan.
That tin foil is FUCKING RAW
200 celsius = 392 fahrenheit
You're a real word weaver aren't you? A master of argument and expression. You've totally convinced me there. Congrats.
i really love this , especially for christmass meal, though we make it less complicated.... and it still, tastes incredible.
1.Bake or grill 4 or 5 medium sized aubergines in a 200 C preheated oven for about 30 min.( With skin on )
2.After they are done try to remove the skin while they are hot,
3.Mash with a knife,or if you like a more smooth texture, blend it
4.Add one mashed onion.
5. Season with salt, pepper and drizzle some oil( we use sunflower oil, as olive oil we have in supermarkets tastes bitter) , mix well.
5.Leave it to chill, it tastes better when its cold
At this step , the aubergine caviar tastes really fresh and rich, but some people add mayo to it ( it really tastes amazing ! ), and some add 2 or 3 diced tomatoes to it ! Try it both ways !
that knife speed
NOOOOOOOOOO sour creme NOOOOOOOOOO!!
a lil bit of tahina, lemon juice and youve got baba ganoush!!
elia jab yup
Made this before, it was absolutely fantastic and I highly recommend this recipe!
Watch the video again. First of all, he's one of the greatest chefs that the world's known. He knows what he's doing. The herbs are very potent, but he thickens the eggplant and takes out the water to intensify it's flavor. By adding the lemon and the sour cream, it lift the dish and makes it a whole lot lighter. The lemon helps cut all the richness. A small amount of smokiness and saltiness is added with salt and pepper. Simple, but very tasty dish. I made it and I loved it.
3:15 "just unwrapped them, then smell when you get inside there"..
hahhaaha , sounds sexual to me.. lol
3:57 ok, Gordon could be a good drummer too.
what an amazing present, ''there you go, I put cream in your vegeterian dish, enjoy''
Combinations like this one are absolutely out of my mind..
He doesnt like vegetarians
One more Good reason To admire him.
Diirty Davis Who does?
bwarrior83 vegetarians
bwarrior83 Really? I'm not a vegetarian but you have to give them credit, they have to go through a lot to make sure that here is no meat products in their food.
Which just stresses their idiocy.
Guys I jut made this and let me tell you that this was soooo good. Its very rich and satisfying. The portion he mde here with two eggplants is enough for 10 people almost. This stuff is so filling that i had the leftovers the next day for lunch. Seriously make this.
*aubergines* they're called *aubergines*
"what is that? yea, welcome, merry christmas" (Gordon Ramsay's polite way of saying screw off on christmas lol)
it's a libanese dish (Baba Ghanoush )... there are several versions of it ; in some of them they add tahini (sesams paste), cumin...
"if you cant get a hold of sour creme"
we have the opposite problem in america
I know you! You're Jaimie Oliver! :D
Marie Antoinette in 1789: "If they don't have bread, let them eat cakes!"
Gordon Ramsay in 2009: 5:09
I feel like if any of us made this for Gordon Ramsey he would make fun of it and call it a bowl of shite.
I love how he mocks vegetarians, it's hilarious.
Eat up, and shut up
It's wrapped in tinfoil. Tinfoil almost perfectly reflects and insulates heat, that's why it's always used in BBQ and baking to bake or roast whatever's inside without crisping or burning the food. Hence the tinfoil is only slightly warm to the touch on the outside.
@poputchica and thats called pressure of a world-class chef. Constantly having the fear, to bring the best out of yourself. Which is perfectly natural.
Borne an Aubergine, came out Ramsay.
Oh my lord ! He just made a blander version of the " Baingan ka Bharta"
hahaha....good one
He also calls them "Crushed cheesy potatoes" in another video, instead of a _raclette_. It's really not a big deal, mates. He probably wants these seemingly fancy dishes to seem more accessible to more casual cooks.
Fried this purple aubergine / eggplant myself for the first time this week, nice to see a way to cook it like this, may give that a try too.
I have this vegan aunt who always complains about not having any options during the holidays. I want to make this so that she can eat up and shut up. What is a good vegan/gluten free substitute for the sour cream? And no, she isn't gluten intolerant, she does it for the diet fad.
+AnimeLover4Life3395 there is vegan sour cream pre made at health food stores sometime, or online for example amazon .
tell her there is a vegetarian option: she can fuck off
+Solublemoth made my day thanks XD
Coconut milk?
+AnimeLover4Life3395 damn your aunt sucks
The food looks amazing but fuck me does he use so much salt
That's why you taste and season as you go.
I know, and I always season as i go with taste, but gordon just seems to use SO much
Rock salt and other coarse salts take up more volume than fine table salt, which makes it seem like you're using more. And how often you season doesn't always reflect how much you season.
But in the end it all comes down to personal taste.
Large crystal salts are actually *less* 'salty' per amount than finer ones. It has to do with the surface area of the salt. Proportionally, a grain of table-salt has something like 30-40x the surface area than a grain of sea salt. What that means is the tongue is able to taste more of it at once. Seriously, go give a try. Take a piece of sea salt, and then get a similarly sized amount of finer salt. Put one in your mouth and tell me which tastes saltier.
Eggplant is tough to cook with. He uses so much because it really needs the extra help to pull out the flavor.
Congratulations Gordon, you successfully made Baba-Ghanouj.
Roasting the Aubergine on an open flame (BBQ or otherwise) would also give this an amazing smoky flavour as well
Something like baingan ka bharta or baba ghanoush
It looks like baby puke
justin jacques Yeah but it's soooooooo good! I make it like once a week at least.
XD Baby puke is best
"don't worry about things look"the premise of kitchen nightmares is partly based on the opposite of that statement
With the way he's doing it, it won't get totally over powered
We call this dish "MTABAL" we mix it with tahini and lemon juice
Gordon likes vegetarians as much as I do
you guys should love vegeterians, more meat for you. no logic in humans.
That sounds pretty fantastic!
For anyone that may have had trouble finding it. Rock salt can be substituted with kosher salt, and in some areas the names are interchangeable.
Soooooo....you're making baba ganoush. C'mon Gordon. Just call it baba ganoush not caviar
I had no idea they called eggplant that in the UK. You learn something new every day!
Why the fuck would I be kidding? I can guarantee you there are about a million different things about the US that you don't know about dipshit.
Im with you. I had no idea those were even Eggplants at first. The first commenter probably knows very little about the US but he likes to be up on his high horse xD
eggplant just sounds the most fresh/retarded thing in humankind sorry, i mean,, eggplant, seriously WTF?? LOL
It's *aubergine* man, have some class =0
CA C It is also the same word in French
Food dishes travel from region to region, gaining different names and traditions along the way. The "original" baba ghanoush comes from the Levant region (Lebanon, Syria, Jordan, Israel) but travel north and you will find patlıcan salatası in Turkey, melitzanosalata in Greece, kyopolou in Bulgaria and salată de vinete in Romania. All these dishes have slightly different traditional preparations. You can claim they all "stole" from the Levant, but that would be poor semantics.
good simple recipe, thanks
he always wears baggy clothes to hide his moobs lol
He may have moobs but he was once a professional footballer, and now he's a world class chef. Now tell me, what are you? :)
Probably because he's a meat eater.
MediaPlusCulture
Or probably because he's getting on up in years, and as George mentioned, he was a footballer. Having fat on the body doesn't mean you're unhealthy. Ever seen power-lifters?
hes actually a competitor in ironman competitions hes very healthy and fit
Friji_ He tells everyone he was a professional footballer but he wasn't. When he worked for Raymond Blanc he was known as Billy Bullshit.
I'm not a vegetarian, but I find it a bit disrespectful of him to show that kind of sass and attitude toward them. I love Ransey, I watch him every day. The problem I have is that on many occasions, he seems to imply that vegetarians are in some way strange or less than when it comes to culinary arts. "Eat up, and shut up" is obviously a remark toward vegetarians, when you consider that remark immediately fallowed "If by some bizarre reason you have someone that comes around, that happens to be a vegetarian." Not cool Ramsey.
Danny Kim
hardcore chefs in general find vegers to be wussies. Anthony Bourdain is the same way.
Jon Lam It's both an ignorant view for a chef to have, and an ignorant opinion in general.
Dalion Heart Lol it's ignorant to not eat meat. YOU VEGGIE KILLER!
Dalion Heart
No, it's not...unless you don't eat meat for religious or allergy-related reasons, professional chefs really don't tend to see any reason for people to not eat meat. It's been a staple in the diet of humankind for the last...ever. Since the beginning of humankind. Besides, it's their kitchen, and they're the ones cooking it - they don't need to cater to people's specific needs.
I think its because vegetarians are very staunch. It just makes life harder for others who aren't. Which is why vegetarians bring their own lunchboxes around! And really, i dont wna know why a vegetarian is a vegetarian.
Between Gordon Ramsay and a 'never will be world wide known cook' i will listen to Ramsay if you don't mind
Super great recipe ! thx so much !
In US its probably similar to clabber. Creamy and slightly sour, but the important thing is unlike cream or yoghurt, its less likely to curdle when its heated
Made this, it is sooooo delicious! Put parsley instead of coriander, dry thyme instead of fresh thyme, and sea salt instead of rock salt. But it still became one of the most delicious things i've ever tasted! Bravo Gordon Ramsay 😀😁
fucking man is a legend
Holy fuck that 'casual chop' just massacred them
Haven't tried leaving it outside the fridge, but I think it should do all right. Keeping it cool is a matter of texture preference and making it better to preserve. Go for it
The return of the drunken camera man
The caviar mentioned here is actually the seeds inside the eggplant. He mentions that it just looks like caviar and is considered "poor man's caviar".
"Hmm welcome merry christmas, eat up and shut up. "
I had this once...could not stop eating it.
Always love it when a video only take 13 seconds
Eggplant is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash.
I like how he says "if you can't get ahold of sour cream get creme fraiche" like sour cream is some exotic ingredient that you have to hunt around to find. Perhaps its less common in England.
One of the best cooking videos from GR. Lovely :-)
It looks like a little eggplant garden. A very surreal effect. :)
Ah, someone familiar with Indian food. Still the most under-appreciated cuisine in the world. I'm not Indian, but I've been studying it exclusively for just under 5 years now. Eggplant is my obsession. It seems somewhere in India and the Middle east, they discovered that smokiness+eggplant=heaven. As in the south indian Bagara Baignan and the Middle-eastern Babaganoush. Of note aswell, sesame, peanut, coconut, tamarind, and jaggery seem to turn baby eggplants into something magical and heavenly.
I love how he says that at the end because I hate my roommate he keeps judging me and my mum but he never washes his vegetables he thinks the word organic means not washing