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

Hello everybody, 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. For mine, I’m gonna make it a 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 in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I’ve loved my entire life.

To begin with this recipe, we have to 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 that.

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