How to Make Yummy Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan.

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.

Ingredients of Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

1. It's 1 each of vegetable bouillon cube.
2. Prepare 2 cup of water.
3. You need 2 of sprigs fresh marjoram, divided.
4. You need 1 tbsp of olive oil.
5. Prepare 1 small of onion, halved and thinly sliced.
6. Prepare 2 clove of garlic, minced.
7. Prepare 1 small of zucchini squash, cut in half and sliced.
8. Prepare 1 small of Japanese eggplant, cut in half and sliced.
9. Prepare 1 of Kosher salt, to taste.
10. Prepare 1 of Black pepper, to taste.
11. It's 1 oz of olives, pits removed and roughly chopped.
12. Prepare 3/4 cup of long grain rice.
13. You need 2 of sprigs fresh Italian parsley, leaves removed, roughly chopped.
14. Prepare 2 oz of Parmesan, shaved.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan step by step

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!.