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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. It is one of my favorites. For mine, I am going to 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 well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I’ve loved my entire life.

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

The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
  1. Make ready vegetable bouillon cube
  2. Make ready water
  3. Take sprigs fresh marjoram, divided
  4. Get olive oil
  5. Prepare onion, halved and thinly sliced
  6. Prepare garlic, minced
  7. Make ready zucchini squash, cut in half and sliced
  8. Make ready Japanese eggplant, cut in half and sliced
  9. Get Kosher salt, to taste
  10. Make ready Black pepper, to taste
  11. Prepare olives, pits removed and roughly chopped
  12. Take long grain rice
  13. Get sprigs fresh Italian parsley, leaves removed, roughly chopped
  14. Make ready 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 is going to wrap it up for this exceptional food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!