Hello everybody, 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. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my entire life. They are fine and they look fantastic.
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.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Take 1 each vegetable bouillon cube
- Take 2 cup water
- Prepare 2 sprigs fresh marjoram, divided
- Make ready 1 tbsp olive oil
- Take 1 small onion, halved and thinly sliced
- Make ready 2 clove garlic, minced
- Make ready 1 small zucchini squash, cut in half and sliced
- Make ready 1 small Japanese eggplant, cut in half and sliced
- Prepare 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Take 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
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. 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.
Instructions 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!
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. Traditionally it will be served with a creamy sauce made.
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