Grilled cauliflower, celeriac and aubergine
Grilled vegetables taste even better on your Big Green Egg. In this recipe we explain step by step how to easily and quickly grill different vegetables on your EGG and give them even more flavour. This way you’ll have multiple BBQ recipes in one.
- 1 cauliflower
- 2 slices of celeriac, 2 cm thick
- 1 aubergine
- 1 clove of garlic
- ½ sprig of thyme
- ½ sprig of rosemary
- 3 tbsp olive oil
- 1 tsp ras el hanout
Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C. Meanwhile, remove the leaves from the cauliflower and cut the cauliflower into slices of approximately 2 cm thick. Peel the celeriac slices. Cut the aubergine in half lengthwise. Peel and finely chop the garlic. Remove the leaves from the thyme and the needles from the rosemary, and chop finely.
- Rub the aubergine halves with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste, garlic, thyme and rosemary. Place them on the grid, cut side down, and close the lid of the EGG. Grill the aubergines for 5 minutes and then turn them over so that they are skin side down. Grill them for about 10 more minutes.
- Meanwhile, rub the cauliflower slices with 1 tablespoon of the olive oil and sprinkle with ras el hanout. Rub the celeriac slices with the rest of the olive oil and sprinkle them with salt and pepper to taste. Place the cauliflower and celeriac on the grid next to the aubergines and grill the slices for approx. 3 minutes per side.
- Remove the grilled vegetables from the EGG.
ENJOY! MAGAZINE #13
In this Enjoy! Magazine #13 we take you on a food tour through Copenhagen, with Danish chefs making their signature dish on the Big Green Egg especially for you. The magazine is also full of tasty recipes, such as a T-bone steak, grilled turbot and Instagrammable chocolate rolls.