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LOCATION: Recipes >> Vegetarian >> Mediterranean Muffuletta (makes 6-8 servings)

Print this Recipe    Mediterranean Muffuletta (makes 6-8 servings)

Vinaigrette Dressing

4 T Balsamic or red wine vinegar
2 t minced fresh garlic
2 t dried oregano leaves
salt and pepper to taste
1/2 C olive oil


1 eggplant about 1 lb
1 round loaf (1 lb) French or sourdough bread
1/4 C chopped Spanish (green) olives ( I use more like 1/2 C )
6 oz sliced smoked provolone (or vegan mozzarella)
1 14 oz jar roasted red peppers, drain (or roast your own)
2 C finely sliced fresh spinach leaves

Combine the dressing ingredients and whisk together throughly. Trim
the stem off the eggplant and slice lengthwise. Slices should be
about 1/4" thick and the skin should be left on for easier broiling.
Arrange slices in a single layer on a baking sheet and brush with
half the vinaigrette dressing. Broil slices 4 to 5 inches from heat
source for 2 to 3 minutes on each side, or until lightly browned.
Remove from heat and set aside.

Cut (round) loaf of bread horizontally and pull out some of the
soft center to allow room for sandwich filling. Add the chopped
olives to the remaining dressing and drizzle half of this over the
base of the loaf. Now create layers of broiled eggplant, half of
the cheese, half of the peppers, half spinach, then repeat all
layers. End with a third layer of eggplant. Drizzle the remaining
dressing with olives on the underside of the loaf "lid" and place
on top of sandwich. Wrap the entire sandwich tightly and refrigerate.
The flavors are best if the muffuletta is chilled for at least 2
hours and then brought to room temp before cutting and serving.


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