Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites. For mine, I’m gonna 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 favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have 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:
- Make ready 1 each vegetable bouillon cube
- Take 2 cup water
- Make ready 2 sprigs fresh marjoram, divided
- Prepare 1 tbsp olive oil
- Take 1 small onion, halved and thinly sliced
- Make ready 2 clove garlic, minced
- Get 1 small zucchini squash, cut in half and sliced
- Take 1 small Japanese eggplant, cut in half and sliced
- Prepare 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Prepare 1 oz olives, pits removed and roughly chopped
- Take 3/4 cup long grain rice
- Prepare 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Prepare 2 oz Parmesan, shaved
Place a layer of eggplant slices in the sauce. 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. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food.
Steps to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- In a medium bowl, dissolve bouillon cube in 2 cups hot water with one sprig of marjoram, and set aside.
- 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.
- 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.
- 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. italian dinners,stuffed shells olive garden Classic Eggplant Parmigiana,how to make,recipes,cooking,how to cook,olive garden,eggplant,chedder,food network,holiday,thanks giving,dinner,tasty,f factor eggplant easy eggplant parmesan,eggplant parmigiana olive garden. Eggplant Stir Fry Spicy Eggplant Eggplant Parmesan Eggplant Dishes Szechuan Eggplant Recipe Onion Recipes Pork Recipes Real Food Recipes Beef. Miso-Roasted Japanese Eggplant and Zucchini [Vegan]. Serve this as a side dish, or try it with rice for a light vegetarian meal.
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