How to Make Quick Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make 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 little bit tasty. 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 meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice 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 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. Get vegetable bouillon cube
2. Take water
3. Get sprigs fresh marjoram, divided
4. Take olive oil
5. Take onion, halved and thinly sliced
6. Make ready garlic, minced
7. Make ready zucchini squash, cut in half and sliced
8. Take Japanese eggplant, cut in half and sliced
9. Make ready Kosher salt, to taste
10. Get Black pepper, to taste
11. Get olives, pits removed and roughly chopped
12. Prepare long grain rice
13. Make ready sprigs fresh Italian parsley, leaves removed, roughly chopped
14. Get 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!

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