This recipe is a fantastic vegetarian variation on the classic muffuletta.
Eggplant Muffuletta
Makes 4 Servings
Ingredients
- 1 (1-pound) eggplant, peeled and sliced ¼ inch thick
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon red wine vinegar
- ½ teaspoon ground black pepper
- 1 (9-inch) round muffuletta bread loaf, halved horizontally (top half hollowed out)
- Olive Salad (recipe follows)
- ½ pound thinly sliced provolone cheese
- 1 (12-ounce) jar whole roasted red peppers, drained well
Olive Salad
- ½ cup finely chopped pimiento-stuffed Spanish queen olives
- ½ cup finely chopped kalamata olives
- 1 cup coarsely chopped drained pickled vegetables
- ½ teaspoon minced garlic
- 2 tablespoons capers
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Instructions
- Line 2 baking sheets with paper towels. Arrange eggplant slices in a single layer on prepared pans. Sprinkle salt on both sides of eggplant slices. Let stand for 1 hour. Pat dry with paper towels.
- Preheat oven to 400°. Line 2 rimmed baking sheets with foil.
- On prepared pans, place eggplant slices in a single layer.
- Bake until golden brown, 12 to 15 minutes, turning halfway through baking.
- In a small bowl, combine oil, oregano, vinegar, and black pepper. Pour over eggplant slices, and let stand for 30 minutes.
- On bottom half of bread, layer half of Olive Salad, provolone, eggplant slices, red peppers, and remaining Olive Salad. Cover with top half of bread. Wrap tightly in plastic wrap or foil, and refrigerate for at least 2 hours or up to overnight. Cut into fourths to serve.
Olive Salad
- In a large bowl, combine all olives, pickled vegetables, garlic, and capers. Add oil, vinegar, oregano, and pepper, stirring until combined. Cover and refrigerate for at least 8 hours or up to 1 week.
