Simple Way to Make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan in 26 Minutes at Home

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how 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 tasty. This is gonna smell and look 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 popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my entire life.

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

Ingredients

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

1. Take 1 each vegetable bouillon cube
2. Prepare 2 cup water
3. Make ready 2 sprigs fresh marjoram, divided
4. Get 1 tbsp olive oil
5. Prepare 1 small onion, halved and thinly sliced
6. Take 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. Make ready 1 Black pepper, to taste
11. Prepare 1 oz olives, pits removed and roughly chopped
12. Make ready 3/4 cup long grain rice
13. Take 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
14. Make ready 2 oz Parmesan, shaved

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. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food.

Instructions

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!

When Eggplant Parmesan comes to your mind I know you probably expect this isn't dairy free. Traditionally it will be served with a creamy sauce made. This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried.

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