Grilled Vegetables from the Big Green Egg

Ingredients 

• 1 bunch of green asparagus
• 1 purple eggplant
• 1 pink eggplant
• 1 green zucchini
• 125 gr butter
• 2 egg yolks
• 1 dl white wine
• 1 dl oil from Rock Chives
• 1 tray Zorri Cress
• 1 cup of Hummus Leaves
• 1 container Sweet Peeper
• 1 container Hippo Tops
• 1 container Rock Chives
• 2 Cardamom Leaves
• 1 tray Morar Shoots

Method

• Slice the eggplants and zucchini and grill them at 220 degrees with Rock Chives oil as well as the green asparagus until there is a nice grill mark on these
• Make a gastric of white wine, Cardamom Leaves and half (back) of the Morar Shoots and reduce it
• Add some wet grape wood to the coals on the Big Green Egg and smoke the butter in the closed Big Green Egg until melted
• Sift the gastric and lightly tap it au bain marie together with the egg yolks and add the smoked butter, tap it into a homogeneous sauce
• Make rolls of the zucchini and eggplant along with the sliced asparagus, Zorri Cress, Hummus Leaves, Hippo Tops and Rock Chives

Dressing

• Drape the hollandaise sauce on the plate
• Place the rolls of vegetables in the sauce
• Place Sweet Peeper and Morar Shoots
• Drizzle the dish/sauce with the Rock Chives oil

Tip

• Put the Hippo Tops, the Zorri Cress and the Hummus Leaves in ice water for half an hour so that they remain nicely firm in this hot dish

Recipe: Eric Miete