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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. 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 it.

The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
  1. Take vegetable bouillon cube
  2. Prepare water
  3. Get sprigs fresh marjoram, divided
  4. Take olive oil
  5. Get onion, halved and thinly sliced
  6. Get garlic, minced
  7. Make ready zucchini squash, cut in half and sliced
  8. Prepare Japanese eggplant, cut in half and sliced
  9. Get Kosher salt, to taste
  10. Make ready Black pepper, to taste
  11. Get olives, pits removed and roughly chopped
  12. Prepare long grain rice
  13. Make ready sprigs fresh Italian parsley, leaves removed, roughly chopped
  14. Take Parmesan, shaved
Steps 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 for this exceptional food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!