Vegetarian Eggplant Muffuletta Recipe
Prep Time:
10 minutes
Cook Time:
8 minutes
Servings:
4 servings
Ingredients
  • 1 ½ cups green olives, roughly chopped
  • 1 cup semi-dried tomatoes, roughly chopped
  • ½ cup parsley, roughly chopped
  • 2 tablespoons capers, roughly chopped
  • 1 garlic clove, minced
  • ½ teaspoon cracked black pepper
  • 1 ½ tablespoons red wine vinegar
  • 2 tablespoon olive oil, divided
  • 1 eggplant, sliced
  • 1 large round flat white bread loaf (about 10 inches in diameter), sliced in half
  • 7 ounces roasted red peppers
  • 8 slices Jarlsberg cheese
  • 2 cups arugula
Directions
  1. To make the olive relish, combine the olives, tomatoes, parsley, capers, garlic, pepper, vinegar, and 1 tablespoon of olive oil in a small bowl. Set aside.
  2. Heat a grill pan over medium-high heat and drizzle in the remaining oil.
  3. Grill the eggplant slices for 2 minutes on each side or until tender, working in batches as necessary, then set aside.
  4. To assemble the muffuletta, spread ½ of the olive relish onto the bottom side of the bread and smooth it down into an even layer.
  5. Top the olive relish with ½ of the eggplant slices, all of the peppers, and 4 cheese slices. Finish by layering on the rest of the eggplant and cheese, followed by the arugula.
  6. Spoon the rest of the olive relish onto the top side of the loaf, pressing it so it adheres, and close the sandwich.
  7. Cut the muffuletta into quarters before serving.