Japanese Eggplant, Zucchini, and Olive Rice

14 INGREDIENTS • 6 STEPS • 55MINS

Japanese Eggplant, Zucchini, and Olive Rice

Recipe

4.8

4 ratings

Recipe by Chef Robert Lupo.

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Japanese Eggplant, Zucchini, and Olive Rice

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Recipe by Chef Robert Lupo.

Southern-infused and internationally-inspired meals mailed to your home.

55MINS

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 Tbsp

1

Small Onion, halved, thinly sliced

1

Small Zucchini, sliced, halved

to taste

to taste

Ground Black Pepper

3 1/3 Tbsp

Olives, roughly chopped, pitted

3/4 cup

Long Grain White Rice

2 sprigs

Italian Flat-Leaf Parsley, roughly chopped, trimmed

2/3 cup

Parmesan Cheese, grated

1

Small Japanese Eggplant, sliced, halved

2 cloves

Garlic, minced

Nutrition Per Serving

VIEW ALL

Calories

509

Fat

19.3 g

Protein

18.6 g

Carbs

65.9 g

Love This Recipe?

Japanese Eggplant, Zucchini, and Olive Rice

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Southern-infused and internationally-inspired meals mailed to your home.

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 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 1/3 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 1/3 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.

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