Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have japanese eggplant, zucchini, and olive rice with marjoram and parmesan using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
  1. Take 1 each vegetable bouillon cube
  2. Get 2 cup water
  3. Get 2 sprigs fresh marjoram, divided
  4. Make ready 1 tbsp olive oil
  5. Prepare 1 small onion, halved and thinly sliced
  6. Prepare 2 clove garlic, minced
  7. Prepare 1 small zucchini squash, cut in half and sliced
  8. Take 1 small Japanese eggplant, cut in half and sliced
  9. Make ready 1 Kosher salt, to taste
  10. Get 1 Black pepper, to taste
  11. Prepare 1 oz olives, pits removed and roughly chopped
  12. Get 3/4 cup long grain rice
  13. Take 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
  14. Make ready 2 oz Parmesan, shaved
Instructions to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
  1. In a medium bowl, dissolve bouillon cube in 2 cups hot water with one sprig of marjoram, and set aside.
  2. Place a medium-large saucepot with a lid over medium heat. Add olive oil, and heat until oil lightly smokes. Add onion and garlic, and sauté for 2-3 minutes. Add zucchini, eggplant, pinch of salt and pepper, and cook while stirring for 3-4 more minutes.
  3. Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot. Heat on high until mixture comes to a boil. Cover with lid, lower heat to medium-low and continue cooking for 15-20 minutes, or until rice is fully cooked and tender. Remove - from heat. Leave pot covered, and allow the rice to sit and steam for 5-10 minutes.
  4. Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs and season to taste with salt and pepper. Divide onto two plates. Top with parsley and cheese. - Enjoy!

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