Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. 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 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 cook it.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Prepare 1 each vegetable bouillon cube
- Take 2 cup water
- Prepare 2 sprigs fresh marjoram, divided
- Take 1 tbsp olive oil
- Take 1 small onion, halved and thinly sliced
- Take 2 clove garlic, minced
- Prepare 1 small zucchini squash, cut in half and sliced
- Take 1 small Japanese eggplant, cut in half and sliced
- Make ready 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Prepare 1 oz olives, pits removed and roughly chopped
- Take 3/4 cup long grain rice
- Take 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Get 2 oz Parmesan, shaved
Preheat a lightly oiled grill or grill pan. Grill the vegetable pieces, for a minute or two, until cooked through and slightly charred with nice grill marks. Since zucchini and eggplant are both rather prolific right about now, my farmer's market had tons of it! I stocked up as if I wouldn't see it again, and quite possibly out of little sense of guilt, and decided this parmesan zucchini and eggplant was just the thing we needed to go with our summer supper.
Instructions to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- In a medium bowl, dissolve bouillon cube in 2 cups hot water with one sprig of marjoram, and set aside.
- 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.
- 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.
- 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!
Especially when the eggplant and zucchini is home grown! Eggplant Sandwich Eggplant Zucchini Veggie Sandwich Grilled Eggplant Eggplant Parmesan Japanese Recipes like Hasselback Eggplant Parmesan and Easy Eggplant Stir-Fry are healthy Japanese Eggplant Stir Fry With Cauliflower Rice - Low-Carb And Grain-Free. The eggplant is layered in a large pan with marinara sauce, mozzarella, ricotta and Parmesan This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta You see, eggplant mysteriously soaks up olive oil requiring me to add more and more and more and. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. When Eggplant Parmesan comes to your mind I know you probably expect this isn't dairy free.
So that’s going to wrap this up with this exceptional food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
