How to Cook Delicious Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Learn how to make Eggplant and Zucchini Parmesan. Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella.

Here is the best “Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan” recipe we have found so far. This is gonna smell and look delicious.

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

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

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.In this recipe, Japanese eggplant and zucchini are coated in a miso glaze.Serve these tender veggies on a bed of rice with sautéed greens, to transform them from a side dish to a complete meal.

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

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!.

Japanese Fried Eggplant (Agedashi Nasu) RecipeTin Japan. miso paste, eggplant, dashi powder, tomato, zucchini, water.Japanese Eggplant Nasu Dengaku (Miso glaze) All day I Eat.This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food.

Toss the eggplant and zucchini in the oil, arrange it in a single layer in a baking dish, and.Dip sliced zucchini or eggplant into beaten egg, then into flour mixture.Pour olive oil into a skillet and heat, adding whole garlic cloves.I skipped breading and frying the zucchini and it turned out realy good.The breading loses its crispness any ways and my family did not miss it they didnt even notice.