Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Fried rice is a triumph of resourcefulness. It's budget-friendly, all leftovers are welcome, and there's no strict formula or ingredient list, just stir-frying cooked rice with whatever you have Return onion/garlic and zucchini/tomatoes to pan and cook together for one minute. Stir in half of parmesan and parsley.
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my entire life.
To begin with this particular 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 cook that.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Prepare 1 each vegetable bouillon cube
- Make ready 2 cup water
- Prepare 2 sprigs fresh marjoram, divided
- Take 1 tbsp olive oil
- Prepare 1 small onion, halved and thinly sliced
- Make ready 2 clove garlic, minced
- Take 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
- Get 1 oz olives, pits removed and roughly chopped
- Make ready 3/4 cup long grain rice
- Make ready 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Get 2 oz Parmesan, shaved
Fortunately, Japanese eggplant is, in my opinion, a lot easier to work with than globe eggplant. This year I'm growing Japanese eggplant in my garden, and have been using this recipe every time a few more eggplants Grilled Japanese Eggplant with Tahini Sauce. This Italian-style eggplant Parmesan recipe is lighter than most—it's made with roasted eggplant slices (not fried) and no breading. Let's now turn to give a collective eye roll at Olive Garden.
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!
The eggplant Parmesans I've ordered over the years at restaurants have varied considerably, but I've. pasta, Parmesan cheese, olive oil, paprika, sauce, eggplant, garlic salt… Thai Red Curry Chicken & Squash แกงเผ็ดไก่ - Hot Thai KitchenPailin's unsalted butter, grated Parmesan cheese, orange zest, eggplants… Roasted Eggplant RisottoLake Shore Lady. Eggplant Sandwich Eggplant Zucchini Veggie Sandwich Grilled Eggplant Eggplant Parmesan · Eggplant Agebitashi is Japanese eggplant deep fried and soaked in a flavorful dashi broth, topped Japanese Eggplant Stir Fry With Cauliflower Rice - Low-Carb And Grain-Free. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces.
So that’s going to wrap this up for this special food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
