Step-by-Step Guide to Prepare Quick Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites. This time, I will 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 popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I have loved my entire life. They are nice and they look fantastic.

Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs, and season to taste with salt and pepper. Serve and top with parsley and Parmesan cheese. Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella.

To begin with this particular 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. Prepare 1 each vegetable bouillon cube
2. Take 2 cup water
3. Take 2 sprigs fresh marjoram, divided
4. Get 1 tbsp olive oil
5. Take 1 small onion, halved and thinly sliced
6. Prepare 2 clove garlic, minced
7. Get 1 small zucchini squash, cut in half and sliced
8. Take 1 small Japanese eggplant, cut in half and sliced
9. Take 1 Kosher salt, to taste
10. Prepare 1 Black pepper, to taste
11. Make ready 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

Eggplant Parmesan with Zucchini NoodlesHello Nature. In this recipe, Japanese eggplant and zucchini are coated in a miso glaze. Serve these tender veggies on a bed of rice with sautéed greens, to transform them from a side dish to a complete meal. Toss the eggplant and zucchini in the oil, arrange it in a single layer in a baking dish, and.

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!

Serve these tender veggies on a bed of rice with sautéed greens, to transform them from a side dish to a complete meal. Toss the eggplant and zucchini in the oil, arrange it in a single layer in a baking dish, and. Japanese eggplants, botanically classified as Solanum melongena, belong to the Solanaceae, or nightshade family, sharing ancestry with tomatoes, potatoes, and peppers. Japanese eggplant is the Western name given to dozens of eggplant varieties, both heirloom and hybrid. Eggplant is one of the true stars of summer, but it can be tricky to cook.

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