Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites food recipes. For mine, I will 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 popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular 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 can achieve it.

The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:

1. Prepare 1 each vegetable bouillon cube
2. Make ready 2 cup water
3. Make ready 2 sprigs fresh marjoram, divided
4. Get 1 tbsp olive oil
5. Get 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. Make ready 1 small Japanese eggplant, cut in half and sliced
9. Make ready 1 Kosher salt, to taste
10. Get 1 Black pepper, to taste
11. Get 1 oz olives, pits removed and roughly chopped
12. Take 3/4 cup long grain rice
13. Get 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
14. Make ready 2 oz 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 this up for this special food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!