I intentionally mentioned the ribs lastly because they’re less important in this story. They could have been absent altogether, as the eggplants and the courgettes cooked in this manner can make you oblivious of the meat, even for a short period of time. I was influenced by the Middle Eastern cuisine when preparing this dish and I wasn’t sorry.
I cut the eggplant and the courgettes in thick slices.
I placed them on the hot grill and I kept them for three-four minutes on each side.
The combination is very tasty, exotic, yet easy to re-make.
Regarding the ribs, I didn’t have time to marinate them, so I simply rubbed a spice mix over them (cloves, cinnamon, pepper, nutmeg, salt, lemon zest, sugar), I placed them on spikes so I can handle them easily and I placed them on the grill.
In a quarter of an hour on the hot grill at 230 degrees Celsius (covered), the ribs were done, they were roasted and just right to be put next to the vegetables.
I said I would do it again. I hope I will.