Easiest Way to Make Appetizing Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

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Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan. Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot. Heat on high until mixture comes to a boil. Parmesan cheese, olives, and garlic are involved- need we say more?

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan Place a medium-large saucepot with a lid over medium heat. Add olive oil, and heat until oil lightly smokes. Change; Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot. 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 of Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

  1. Prepare 1 each of vegetable bouillon cube.
  2. You need 2 cup of water.
  3. You need 2 of sprigs fresh marjoram, divided.
  4. You need 1 tbsp of olive oil.
  5. You need 1 small of onion, halved and thinly sliced.
  6. You need 2 clove of garlic, minced.
  7. You need 1 small of zucchini squash, cut in half and sliced.
  8. It's 1 small of Japanese eggplant, cut in half and sliced.
  9. Prepare 1 of Kosher salt, to taste.
  10. You need 1 of Black pepper, to taste.
  11. You need 1 oz of olives, pits removed and roughly chopped.
  12. You need 3/4 cup of long grain rice.
  13. It's 2 of sprigs fresh Italian parsley, leaves removed, roughly chopped.
  14. Prepare 2 oz of Parmesan, shaved.

Add half of the vegetable oil and eggplant. Heat a large, deep sauté pan over medium-high heat. Add the olive oil, then add the potatoes, and toss to coat. Put two or three rounds of eggplant slices on top of the bottom.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan instructions

  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!.

Grill this eggplant, tomato and goat cheese sandwich to perfection.it makes a delicious. Meanwhile, prepare a gas or charcoal grill for high heat. One of the most difficult fantasies for me to give up when we bought our house was having a garden. After six years of living in an apartment, I had romantic visions of planting my own vegetables, harvesting them with care, and using them to make beautiful summer recipes like today's Tomato Eggplant Zucchini Bake with Garlic and Parmesan. My produce dreams were circumvented by flora and fawna.