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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make 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 will be really delicious.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must 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 can achieve that.

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