Vegetable gratin
Recipe
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20 minutes
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20 minutes
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60 minutes
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4-6 persons
This delicious vegetable dish is as versatile as your Big Green Egg. It’s great served as a delicious vegetarian lunch or dinner, but you can also slice the gratin into pieces and serve it with drinks. Grilling the vegetables, which form the base of this gratin, on your kamado before frying them gives them that much more flavour. If convenient, you can make the gratin well in advance and keep it in the fridge. But let it reach room temperature before serving to allow the flavours to shine.
INGREDIENTS
Gratin
- 3 royal boletes
- 1 courgette
- 1 aubergine
- 2 sweet potatoes
- 2 onions
- 1 clove of garlic
- 1 sprig of basil
- ½ tsp Madras curry powder
- ½ tsp ground cumin
- 2 eggs
- 6 egg yolks
- 100 ml whipping cream
- 100 ml tomato juice
- 200 g grated Parmesan cheese
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the cast iron grid to a temperature of 220°C.
- Meanwhile, cut the royal boletes lengthwise into slices about 5 millimetres thick. Cut the courgette and aubergine into diagonal slices. Peel and slice the sweet potatoes. Peel the onions and cut them into half rings. Cut all vegetables 5 millimetres thick.
- Peel and finely chop the garlic. Pick the leaves from the basil sprig and chop finely.
METHOD
- Place as many vegetable slices as fit on the grid and grill for about 1½ minutes. Turn the vegetables over and grill for another 1½ minutes. Spoon the grilled vegetables into a bowl and grill the rest of the vegetable slices in the same way; close the lid of the EGG after each action.
- Remove the grid, insert the heat shield and stainless steel grid and bring the temperature to 200°C. Meanwhile, line the skillet (Ø 27 cm) with baking paper and place it on the grid.
- Add the onion, garlic, grilled vegetables, curry powder and ground cumin to the skillet and roast until the vegetables are al dente; spoon them occasionally, closing the lid of the Big Green Egg after each action.
- Remove the skillet with the vegetables from the EGG and let them cool slightly. Meanwhile, beat the eggs with the yolks, whipping cream, tomato juice and basil with salt and pepper to taste.
- Divide the vegetables evenly over the skillet and pour the egg mixture on top. Place the skillet on the grid, close the lid of the EGG and bake for about 15 minutes.
- Remove the skillet from the EGG and sprinkle Parmesan cheese on the egg and vegetable mixture. Insert back in the EGG, close the lid and continue cooking for about 20 minutes until the egg is set and the cheese is au gratin.
- Remove the skillet from the EGG and let the vegetable gratin cool to lukewarm or room temperature, so you can cut the vegetable gratin into nice slices.
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