Recipe: Tasty Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

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

I think the reason I'm not giving this a higher rating is because the eggplant. Especially when the eggplant and zucchini is home grown! Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. You can have Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan using 14 ingredients and 4 steps. Here is how you cook that.

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

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

Place a layer of eggplant slices in the sauce. 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. Since zucchini and eggplant are both rather prolific right about now, my farmer's market had tons of it!

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!.

I stocked up as if I wouldn't see it again, and quite possibly out of little sense of guilt, and decided this parmesan zucchini and eggplant was just the thing we needed to go with our summer supper. Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce. And this oven-roasted zucchini with parmesan is the new cauliflower rice. The Best Italian Arborio Rice Recipes on Yummly Zucchini fries oven baked with Japanese panko bread crumbs and Parmesan cheese.