Ingredients
- 2 pork ribs
- 4 eggplants
- 2 tablespoon(s) of coarse salt
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a few sprigs of thyme
- 2 tablespoon(s) of olive oil
For the marinade
- 2 garlic cloves, peeled and chopped
- 4 tablespoon(s) maple syrup
- 3 tablespoon(s) whole-grain mustard
- 4 tablespoon(s) of olive oil
- 2 tablespoon(s) of cider vinegar
- 2 tablespoon(s) Worcestershire sauce
Preparation
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In a salad bowl, mix the marinade ingredients.
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Coat the ribs with marinade using a brush then place them in a dish and cover. Leave to rest for 3 hours in the refrigerator.
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Prepare the eggplants: peel them and cut them in half. Sprinkle them with coarse salt and let them drain for 30 minutes. Then rinse them carefully and dry them. Score the flesh using a sharp knife. Arrange them in a dish, brush them with olive oil and sprinkle them with chopped thyme.
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Prepare the barbecue or plancha to cook the pork ribs for 30 minutes, turning them regularly and brushing them with marinade each time.
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Fifteen minutes before the end of cooking, place the eggplants on the grill and cook them, turning them halfway through cooking.