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RECIPE
14 INGREDIENTS 6 STEPS 55min

Japanese Eggplant, Zucchini, and Olive Rice

4.8
4 Ratings
Recipe by Chef Robert Lupo.
Japanese Eggplant, Zucchini, and Olive Rice Recipe | SideChef
Recipe by Chef Robert Lupo.
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
55min
Total Time
$3.55
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2
Vegetable Bouillon Cubes
2 cups
Hot Water
2 sprigs
Fresh Marjoram
1
Small Onion , halved, thinly sliced
1
Small Zucchini , sliced, halved
to taste
3 Tbsp
Olives , roughly chopped, pitted
3/4 cup
Long Grain White Rice
2 sprigs
Italian Flat-Leaf Parsley , roughly chopped, trimmed
2/3 cup
1
Small Japanese Eggplant , sliced, halved
2 cloves
Garlic , minced
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
509
FAT
19.3 g
PROTEIN
18.6 g
CARBS
65.9 g

Cooking Instructions

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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 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.

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Nutrition Per Serving
Calories
509
% Daily Value*
Fat
19.3 g
25%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
19.3 mg
6%
Carbohydrates
65.9 g
24%
Fiber
5.6 g
20%
Sugars
7.9 g
--
Protein
18.6 g
37%
Sodium
929.4 mg
40%
Vitamin D
0.1 µg
0%
Calcium
450.4 mg
35%
Iron
4.5 mg
25%
Potassium
493.4 mg
10%
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