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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
  1. Take vegetable bouillon cube
  2. Prepare water
  3. Prepare sprigs fresh marjoram, divided
  4. Prepare olive oil
  5. Prepare onion, halved and thinly sliced
  6. Get garlic, minced
  7. Make ready zucchini squash, cut in half and sliced
  8. Take Japanese eggplant, cut in half and sliced
  9. Take Kosher salt, to taste
  10. Take Black pepper, to taste
  11. Get olives, pits removed and roughly chopped
  12. Take long grain rice
  13. Make ready sprigs fresh Italian parsley, leaves removed, roughly chopped
  14. Prepare 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!

So that’s going to wrap this up with this special food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!