Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how 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 is gonna smell and look delicious.
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I have loved my entire life.
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 begin with this particular recipe, we have to first prepare a few ingredients. 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 that.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Get vegetable bouillon cube
- Prepare water
- Get sprigs fresh marjoram, divided
- Prepare olive oil
- Prepare onion, halved and thinly sliced
- Take garlic, minced
- Make ready zucchini squash, cut in half and sliced
- Prepare Japanese eggplant, cut in half and sliced
- Prepare Kosher salt, to taste
- Take Black pepper, to taste
- Get olives, pits removed and roughly chopped
- Make ready long grain rice
- Make ready sprigs fresh Italian parsley, leaves removed, roughly chopped
- Take Parmesan, shaved
Place a layer of eggplant slices in the sauce. 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!
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. 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. Japanese eggplants, botanically classified as Solanum melongena, belong to the Solanaceae, or nightshade family, sharing ancestry with tomatoes, potatoes, and peppers. Japanese eggplant is the Western name given to dozens of eggplant varieties, both heirloom and hybrid. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food.
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