Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites food recipes. 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 well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my entire life. They’re fine and they look fantastic.
Add olive oil, and heat until oil lightly smokes. Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot. Heat on high until mixture comes to a boil.
To get started with this particular 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 can achieve it.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Get 1 each vegetable bouillon cube
- Make ready 2 cup water
- Take 2 sprigs fresh marjoram, divided
- Take 1 tbsp olive oil
- Prepare 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
- Take 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Make ready 1 oz olives, pits removed and roughly chopped
- Take 3/4 cup long grain rice
- Take 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Take 2 oz Parmesan, shaved
Sprinkle the mozzarella evenly on each eggplant half. Combine panko and Parmesan in a shallow dish. Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere.
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!
Arrange eggplant and zucchini on prepared rack; coat with cooking spray. Meanwhile, prepare a gas or charcoal grill for high heat. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
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