Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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

1. Take 1 each vegetable bouillon cube
2. Make ready 2 cup water
3. Get 2 sprigs fresh marjoram, divided
4. Prepare 1 tbsp olive oil
5. Prepare 1 small onion, halved and thinly sliced
6. Get 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. Make ready 1 Kosher salt, to taste
10. Make ready 1 Black pepper, to taste
11. Take 1 oz olives, pits removed and roughly chopped
12. Get 3/4 cup long grain rice
13. Make ready 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
14. Take 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 it up for this special food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!