Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a Best dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my whole 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 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 can achieve it.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Get vegetable bouillon cube
- Get water
- Make ready sprigs fresh marjoram, divided
- Prepare olive oil
- Prepare onion, halved and thinly sliced
- Prepare garlic, minced
- Prepare zucchini squash, cut in half and sliced
- Prepare Japanese eggplant, cut in half and sliced
- Prepare Kosher salt, to taste
- Prepare Black pepper, to taste
- Prepare olives, pits removed and roughly chopped
- Make ready long grain rice
- Make ready sprigs fresh Italian parsley, leaves removed, roughly chopped
- Get Parmesan, shaved
Place a layer of eggplant slices in the sauce. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. When Eggplant Parmesan comes to your mind I know you probably expect this isn't dairy free. Traditionally it will be served with a creamy sauce made. 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.
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. This healthier and simplified version of eggplant parmesan is a perfect fit for an easy weeknight meal. Spoon a bit of tomato sauce on each eggplant covering each with a piece of mozzarella, generously sprinkle with Parmesan. Eggplant Stir Fry Spicy Eggplant Eggplant Parmesan Eggplant Dishes Szechuan Eggplant Recipe Onion Recipes Pork Recipes Real Food Recipes Beef.
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