1 eggplant of 300g, with skin, cut into 10 pieces of 4cm
1/3 cup of white wine or sweet Vermute
1/8 teaspoon of Jamaican pepper
15 cubes of 3cm of cooked prosciutto (about 300g)
10 pieces of onions
5 pieces of green bell peppers
To the marinade:
1/4 cup of orange juice
1 tablespoon of lemon juice
1 tablespoon of tomato extract
3 tablespoons of olive oil
1/4 teaspoon of marjoram
1/4 teaspoon of dried thyme
2 tablespoons of finely chopped onions
3/4 to 1 teaspoon of salt
To the topping:
3 to 4 tablespoons of grated Parmesan cheese
1 eggplant of 300g, with skin, cut into 10 pieces of 4cm
1/3 cup of white wine or sweet Vermute
1/8 teaspoon of Jamaican pepper
15 cubes of 3cm of cooked prosciutto (about 300g)
10 pieces of onions
5 pieces of green bell peppers
To the marinade:
1/4 cup of orange juice
1 tablespoon of lemon juice
1 tablespoon of tomato extract
3 tablespoons of olive oil
1/4 teaspoon of marjoram
1/4 teaspoon of dried thyme
2 tablespoons of finely chopped onions
3/4 to 1 teaspoon of salt
To the topping:
3 to 4 tablespoons of grated Parmesan cheese
With an hour's advance, mix together the ingredients for the marinade and add the eggplant pieces in a bowl
In another bowl, place the wine with Jamaican pepper and add the prosciutto cubes
Mix the contents of each bowl occasionally
Let it rest for 1 hour
Make the skewers: onion, prosciutto, eggplant, prosciutto, bell pepper, eggplant, prosciutto, onion
Place them in a baking dish, brush with both marinades and put in a hot oven (200°C)
Bake until desired point, occasionally moistening with the marinade, inside the baking dish
Or bake over a grill
Serve warm, 5 skewers.
