Hey everyone, it’s Louise, welcome to my recipe page. 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 food recipes. For mine, I will make it a little bit tasty. This will be really 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 on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I have loved my whole life.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Take 1 each vegetable bouillon cube
- Get 2 cup water
- Make ready 2 sprigs fresh marjoram, divided
- Prepare 1 tbsp olive oil
- Make ready 1 small onion, halved and thinly sliced
- Prepare 2 clove garlic, minced
- Make ready 1 small zucchini squash, cut in half and sliced
- Take 1 small Japanese eggplant, cut in half and sliced
- Make ready 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Prepare 1 oz olives, pits removed and roughly chopped
- Get 3/4 cup long grain rice
- Prepare 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Take 2 oz Parmesan, shaved
Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. Place a layer of eggplant slices in the sauce. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. When Eggplant Parmesan comes to your mind I know you probably expect this isn't dairy free.
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!
Traditionally it will be served with a creamy sauce made. Spoon a bit of tomato sauce on each eggplant covering each with a piece of mozzarella, generously sprinkle with Parmesan. This summery riff on classic eggplant Parmesan celebrates the custardy goodness of tender zucchini. The fried zucchini then gets layered into the baking dish with marinara and a mix of mozzarella and Parmesan cheeses. This recipe calls for jarred sauce for ease, but you can also.
So that’s going to wrap this up with this special food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
