Grilled Vegetables from the Big Green Egg

Ingredients and method


  • 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


  • 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


  • 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


  • 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 

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