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Japanese Eggplant, Zucchini, and Olive Rice
Recipe

14 INGREDIENTS • 6 STEPS • 55MINS

Japanese Eggplant, Zucchini, and Olive Rice

4.8
4 ratings
Recipe by Chef Robert Lupo.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Recipe by Chef Robert Lupo.
55MINS
Total Time
$3.55
Cost Per Serving
Ingredients
Servings
2
US / Metric
Vegetable Bouillon Cube
2
Vegetable Bouillon Cubes
Water
2 cups
Hot Water
Fresh Marjoram
2 sprigs
Fresh Marjoram
Olive Oil
1 Tbsp
Onion
1
Small Onion, halved, thinly sliced
Zucchini
1
Small Zucchini, sliced, halved
Kosher Salt
to taste
Olives
3 Tbsp
Olives, roughly chopped, pitted
Long Grain White Rice
3/4 cup
Long Grain White Rice
Italian Flat-Leaf Parsley
2 sprigs
Italian Flat-Leaf Parsley, roughly chopped, trimmed
Parmesan Cheese
2/3 cup
Japanese Eggplant
1
Small Japanese Eggplant, sliced, halved
Garlic
2 cloves
Garlic, minced
Nutrition Per Serving
VIEW ALL
Calories
509
Fat
19.3 g
Protein
18.6 g
Carbs
65.9 g
Add to plan
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Japanese Eggplant, Zucchini, and Olive Rice
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Grate the Parmesan Cheese (2/3 cup). Remove the leaves from the Italian Flat-Leaf Parsley (2 sprigs) and roughly chop. Halve and slice the Zucchini (1), Onion (1), and Japanese Eggplant (1). Mince the Garlic (2 cloves).
step 1 Grate the Parmesan Cheese (2/3 cup). Remove the leaves from the Italian Flat-Leaf Parsley (2 sprigs) and roughly chop. Halve and slice the Zucchini (1), Onion (1), and Japanese Eggplant (1). Mince the Garlic (2 cloves).
step 2
Pit and roughly chop the Olives (3 Tbsp). In a medium bowl, dissolve Vegetable Bouillon Cubes (2) in Water (2 cups) with Fresh Marjoram (2 sprigs) and set aside.
step 2 Pit and roughly chop the Olives (3 Tbsp). In a medium bowl, dissolve Vegetable Bouillon Cubes (2) in Water (2 cups) with Fresh Marjoram (2 sprigs) and set aside.
step 3
Place a medium-large saucepot with a lid over medium heat. Add Olive Oil (1 Tbsp) and heat until oil lightly smokes. Add onion and garlic, and sauté for 2-3 minutes.
step 4
Add zucchini squash, eggplant, Kosher Salt (to taste) and Ground Black Pepper (to taste) and cook while stirring, 3-4 minutes. Add olives, fresh marjoram, Long Grain White Rice (3/4 cup) and vegetable stock.
step 5
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 let sit and steam 5-10 minutes.
step 6
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.
step 6 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.
Tags
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American
Gluten-Free
Lunch
Shellfish-Free
Dinner
Vegetarian
Rice
Vegetables
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