Japanese Eggplant, Zucchini, and Olive Rice with Ma

Name: Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each vegetable bouillon cube; 2 cup water; 2 sprigs fresh marjoram, divided; 1 tbsp olive oil; 1 small onion, halved and thinly sliced; 2 clove garlic, minced; 1 small zucchini squash, cut in half and sliced; 1 small Japanese eggplant, cut in half and sliced; 1 Kosher salt, to taste; 1 Black pepper, to taste; 1 oz olives, pits removed and roughly chopped; 3/4 cup long grain rice; 2 sprigs fresh Italian parsley, leaves removed, roughly chopped; 2 oz Parmesan, shaved

Servings: persons

1 each vegetable bouillon cube
2 cup water
2 sprigs fresh marjoram, divided
1 tbsp olive oil
1 small onion, halved and thinly sliced
2 clove garlic, minced
1 small zucchini squash, cut in half and sliced
1 small Japanese eggplant, cut in half and sliced
1 Kosher salt, to taste
1 Black pepper, to taste
1 oz olives, pits removed and roughly chopped
3/4 cup long grain rice
2 sprigs fresh Italian parsley, leaves removed, roughly chopped
2 oz Parmesan, shaved

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.
3
Add olive oil, and heat until oil lightly smokes.
4
Add onion and garlic, and saute for 2-3 minutes.
5
Add zucchini, eggplant, pinch of salt and pepper, and cook while stirring for 3-4 more minutes.
6
Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot.
7
Heat on high until mixture comes to a boil.
8
Cover with lid, lower heat to medium-low and continue cooking for 15-20 minutes, or until rice is fully cooked and tender.
9
Remove from heat.
10
Leave pot covered, and allow the rice to sit and steam for 5-10 minutes.
11
Remove lid from pot, and fluff rice with a fork.
12
Remove the marjoram sprigs and season to taste with salt and pepper.
13
Divide onto two plates.
14
Top with parsley and cheese.
15
Enjoy!

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 each vegetable bouillon cube, 2 cup water, 2 sprigs fresh marjoram, divided, 1 tbsp olive oil, and more.

Yes, Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions