Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. 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 wonderful.
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?
To get started with this particular recipe, we must first 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 it.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Take 1 each vegetable bouillon cube
- Make ready 2 cup water
- Prepare 2 sprigs fresh marjoram, divided
- Make ready 1 tbsp olive oil
- Get 1 small onion, halved and thinly sliced
- Prepare 2 clove garlic, minced
- Get 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
- Make ready 1 Black pepper, to taste
- Prepare 1 oz olives, pits removed and roughly chopped
- Get 3/4 cup long grain rice
- Get 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Get 2 oz Parmesan, shaved
Add half of the vegetable oil and eggplant. Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks Get ready to have fun with this quirky take on a classic burger and fries recipe. Turkey burgers smeared with balsamic-fig preserves will leave you mystified at the awesome flavor combinations happening in your mouth. Heat a large, deep sauté pan over medium-high heat.
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!
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. Grill this eggplant, tomato and goat cheese sandwich to perfection.it makes a delicious. Meanwhile, prepare a gas or charcoal grill for high heat. Parmesan cheese, olives, and garlic are involved- need we say more?
So that’s going to wrap this up with this exceptional food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
