Hello everybody, it is Louise, welcome to our recipe page. 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. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most popular of recent trending foods on earth. It’s enjoyed 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’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to 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 that.

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

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

So that’s going to wrap this up for this exceptional food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!