Eggplant Muffuletta & A Cookbook @Giveaway – #SeriousSandwich

I’m not a huge eggplant fan, but hey, you might be!  So I’m sharing Emeril’s recipe for Eggplant Muffuletta.  I’ve heard through the grapevine that the eggplant lovers give it 2 thumbs up!  BAM!

I have definitely enjoyed cooking out of Emeril’s new cookbook (it just came out last Tuesday) and I bet you’d love to have 352 pages of sanwichy deliciousness, so what do you say?  Should I give away a copy?  Ok, duh, of course I’m going to give it away.  Emeril wants me to.

Previous Posts:

CONTEST HAS ENDED!  See who won: here

Let’s make some muffuletta!!

Emeril

Yield: 4 Sandwiches

This is no ordinary muffuletta. Made with oven-roasted eggplant slices instead of salami, a homemade New Orleans–style olive salad, and a fresh basil spread, this muffuletta tastes so good you’ll never even miss the meat! If you aren’t up to making the olive salad yourself, it’ll still be enjoyable with one from the store.

Ingredients

  • 2 medium eggplants (about 1K pounds), trimmed and cut into K-inch-thick rounds
  • 1/2 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 loaf seeded Italian bread
  • Basil Spread (page 318)
  • 2 cups New Orleans–Style Olive Salad (recipe follows)
  • 4 ounces sliced mozzarella cheese
  • 4 ounces sliced provolone cheese

Instructions

  1. Position an oven rack as close to the broiler unit as possible, and preheat the broiler.
  2. Arrange the eggplant slices in a single layer on two lightly greased baking sheets. Using a pastry brush, lightly brush both sides of the slices with the olive oil. Season both sides with the salt and pepper. Broil the eggplant, in batches, until the slices are tender and lightly browned and have released most of their moisture, 10 to 12 minutes. Remove from the oven and keep warm.
  3. Reduce the oven temperature to 350°F and move the oven rack to the center position.
  4. When you are ready to assemble the sandwiches, slice the loaf of bread in half horizontally. Using a pastry brush, spread the bottom half with a generous amount of Basil Spread.
  5. Spread the olive salad (with its olive oil—do not strain) over the top half of the loaf. Layer the sliced mozzarella and provolone on top of the olive salad, and then layer the slices of eggplant. Place the bottom half of the sandwich on top and lightly press. Quickly and carefully turn the loaf over so that the olive salad side is on top.
  6. Place the muffuletta on a baking sheet lined with parchment paper, and bake until the cheese has melted, the muffuletta is heated through, and the bread is slightly crisp, about 12 minutes.
  7. Remove the baking sheet from the oven and carefully transfer the loaf to a cutting board. Press lightly, and cut the loaf into 4 sections. Serve immediately.
  8. Basil Spread:
  9. 1 1/2 teaspoons minced garlic
  10. 1 cup packed fresh basil leaves
  11. 1/2 cup extra-virgin olive oil
  12. 1/4 teaspoon salt
  13. In a food processor or blender, process the garlic and basil on high speed while adding the olive oil in a slow, steady stream. Continue to process until well blended. Season with the salt. Use immediately, or cover and refrigerate for up to 1 week.
  14. New Orleans-Style Olive Salad:
  15. 1 quart large pimento-stuffed green olives, drained & rough chopped
  16. 1 1/2 cups large Greek black olives, drained, pitted and halved
  17. 1 1/2 cups extra-virgin olive oil
  18. 1 1/2 cups vegetable oil
  19. 1 cup pickled cauliflower, drained
  20. 3 to 4 ribs celery, thinly sliced on the diagonal
  21. 2 medium carrots, thinly sliced on the diagonal
  22. 1/2 cup pepperoncini, drained & halved
  23. 1/3 cup cocktail onions, drained
  24. 1/4 cup nonpareil capers, drained
  25. 2 tablespoons minced garlic
  26. 2 teaspoons Emeril's Original Essence or Creole Seasoning
  27. 1 teaspoon crushed red pepper flakes
  28. 1/2 teaspoon freshly ground black pepper
  29. 1/2 teaspoon celery seeds
  30. 2 tablespoons fresh oregano leaves
  31. Combine all ingredients in a large nonreactive bowl and mix well. Place in a large nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator. The salad should be made 24 hours before using and only improves with age. You can keep it for up to 2 months in the refrigerator
http://www.farmgirlgourmet.com/2012/10/eggplant-muffuletta-a-cookbook-giveaway-serioussandwich.html

83 Comments

  • Reply
    TJ
    October 25, 2012 at 9:04 am

    So hard to choose just one, but I think the egg salad would come first, because the family would be able to eat it with me.

  • Reply
    Trisha Dowling
    October 25, 2012 at 8:04 am

    i follow morrow cookbooks on twitter

  • Reply
    Trisha Dowling
    October 25, 2012 at 8:03 am

    i follow farmgirl on twitter @whitetrashtrish

  • Reply
    Trisha Dowling
    October 25, 2012 at 8:03 am

    i follow emeril on twitter @whitetrashtrish

  • Reply
    Trisha Dowling
    October 25, 2012 at 8:02 am

    yum. eggplant muffaletta!!!!

  • Reply
    Susan Whelan
    October 25, 2012 at 7:58 am

    Hi, I tweeted the contest and I follow you and Emeril on Twitter. Love the look of your blog!

  • Reply
    Farmgirl Gourmet New Orleans Shrimp Melt + Last Day to Enter to Win a Cookbook - Farmgirl Gourmet
    October 24, 2012 at 11:31 am

    […] win his cookbook.  The giveaway ends tonight (Wednesday 10-24) at 9 pm PST.  So head over to the Eggplant Muffuletta post […]

  • Reply
    Tammy Kimbler
    October 24, 2012 at 10:31 am

    Lamb Pita sandwich for sure. Love lamb in almost anything. But I must say the eggplant muffuletta is a very close second. Yum.

  • Reply
    Priscilla | ShesCookin
    October 24, 2012 at 10:03 am

    I tweeeted the Giveaway and follow/like all three of you 🙂

  • Reply
    Priscilla | ShesCookin
    October 24, 2012 at 10:01 am

    Emeril + New Orleans + Muffuletta – what’s not to love! They all sound #seriouslygood

  • Reply
    Carol A.
    October 24, 2012 at 8:58 am

    Farmgirl Gourmet rocks. I enjoy the recipes, comments and pictures.

  • Reply
    Louis
    October 23, 2012 at 8:11 pm

    The Egg Salad Supreme.

  • Reply
    Meryl
    October 23, 2012 at 8:10 pm

    The Lamb Pita.

  • Reply
    Lauren B
    October 23, 2012 at 7:37 pm

    Definitely eggplant muffuletta! Looks awesome.. Love Emeril’s one pot wonders cookbook and I’m sure his new book won’t disappoint!

  • Reply
    Sherry D.
    October 23, 2012 at 6:27 pm

    I follow Emeril on Pinterest!

  • Reply
    Sherry D.
    October 23, 2012 at 6:26 pm

    I follow Farmgirl Gourmet on Pinterest!

  • Reply
    Sherry D.
    October 23, 2012 at 6:25 pm

    I would definitely make the Eggplant Muffuletta. New Orleans all over….but with a twist!

  • Reply
    Amanda Thompson
    October 23, 2012 at 3:54 pm

    I would make the Chocolate Wafers with Peanut Butter Fudge first!

  • Reply
    Sarah Beth
    October 23, 2012 at 3:28 pm

    I follow Morrow Cookbooks on Twitter

  • Reply
    Sarah Beth
    October 23, 2012 at 3:27 pm

    I follow Farm Girl Gourmet on Pinterest

  • Reply
    Sarah Beth
    October 23, 2012 at 3:27 pm

    I follow Emeril on Pinterest

  • Reply
    Sarah Beth
    October 23, 2012 at 3:26 pm

    I tweeted about the giveaway! @sarabear73

  • Reply
    Sarah Beth
    October 23, 2012 at 3:25 pm

    I follow Farm Girl Gourmet on Twitter

  • Reply
    Sarah Beth
    October 23, 2012 at 3:24 pm

    I follow Emeril on Twitter

  • Reply
    Colleen
    October 23, 2012 at 3:23 pm

    I followed Emeril Lagasse on Pinterest!

  • Reply
    Sarah Beth
    October 23, 2012 at 3:22 pm

    I pinned the Eggplant Muffuletta recipe! http://pinterest.com/pin/30047522485183546/

  • Reply
    Colleen
    October 23, 2012 at 3:22 pm

    I followed Farmgirl Gourmet on Pinterest!

  • Reply
    Sarah Beth
    October 23, 2012 at 3:21 pm

    All of the recipes look amazing but I would try the Eggplant Muffuletta first!

  • Reply
    Colleen
    October 23, 2012 at 3:20 pm

    Lamb Pita!

  • Reply
    Erin
    October 23, 2012 at 2:23 pm

    Muffuletta…..yum!!!!!

  • Reply
    Rose Stancil
    October 23, 2012 at 1:57 pm

    Did the New Orleans Olive Salad Recipe follow? DId not see it.

    • Reply
      FarmgirlGourmet
      October 23, 2012 at 2:13 pm

      Thanks for the catch Rose! The olive recipe and basil spread recipe are now up! Copy and paste is great, but only if you’re paying attention to what you copy and paste. 🙂 Thanks again! Happy Tuesday! ~Heather

  • Reply
    Rosemary from SC
    October 23, 2012 at 10:55 am

    Egg Salad Supreme………. yum!

  • Reply
    Maggie Drake
    October 23, 2012 at 10:11 am

    Can’t wait to try this; eggplants are still in season here.

  • Reply
    Nicole
    October 23, 2012 at 9:28 am

    I followed Morrow Cooks on Twitter!

  • Reply
    Nicole
    October 23, 2012 at 9:26 am

    I follow you on Pinterest!

  • Reply
    Nicole
    October 23, 2012 at 9:25 am

    I follow you on Twitter!

  • Reply
    Nicole
    October 23, 2012 at 9:25 am

    Followed Emeril on Pinterest!

  • Reply
    Nicole
    October 23, 2012 at 9:24 am

    I followed Emeril on Twitter!

  • Reply
    Nicole
    October 23, 2012 at 9:23 am

    I would for sure make the eggplant mufaletta!

  • Reply
    Kimberly P.
    October 23, 2012 at 8:18 am

    Following @MorrowCooks on Twitter.

  • Reply
    Kimberly P.
    October 23, 2012 at 8:17 am

    Following @FarmgirlGourmet on Twitter.

  • Reply
    Kimberly P.
    October 23, 2012 at 8:15 am

    I follow @Emeril on Twitter.

  • Reply
    Kimberly P.
    October 23, 2012 at 8:15 am

    I just tweeted about the giveaway.

  • Reply
    Kimberly P.
    October 23, 2012 at 8:13 am

    I am going to have to try the Eggplant Muffuletta . Looks delicious!

  • Reply
    libby
    October 23, 2012 at 7:33 am

    I would make Egg Salad Supreme, looks delicious!

  • Reply
    Elizabeth@ Food Ramblings
    October 23, 2012 at 7:32 am

    My mouth is watering– is it lunchtime yet?

  • Reply
    barbara n
    October 23, 2012 at 7:30 am

    I would definitely make the eggplant muffeletta because I love eggplant and this sandwich reminds me of our trip to New Orleans last fall

  • Reply
    Renee G
    October 22, 2012 at 10:24 pm

    tweet
    https://twitter.com/rsgrandinetti/status/260611941809131520
    rsgrandinetti@yahoo(Dot)com

  • Reply
    Renee G
    October 22, 2012 at 10:20 pm

    I would make the egg salad supreme first.

  • Reply
    sara
    October 22, 2012 at 7:59 pm

    follow morrowcooks twitter @saramama

  • Reply
    sara
    October 22, 2012 at 7:57 pm

    follow emeril pinterest @saramama

  • Reply
    sara
    October 22, 2012 at 7:56 pm

    tweet https://twitter.com/SaraMama/status/260575152637612032

  • Reply
    sara
    October 22, 2012 at 7:56 pm

    follow emeril twitter @saramama

  • Reply
    sara
    October 22, 2012 at 7:54 pm

    My sweet tooth says chocolate wafers with peanut butter fudge,

  • Reply
    Kristyn Martin
    October 22, 2012 at 6:31 pm

    I follow Morrow Cooks on twitter – @coopersmommy

  • Reply
    Kristyn Martin
    October 22, 2012 at 6:30 pm

    I follow Farm Girl Gourmet on twitter – @coopersmommy

  • Reply
    Kristyn Martin
    October 22, 2012 at 6:29 pm

    I follow Emeril on twitter @coopersmommy

  • Reply
    Kristyn Martin
    October 22, 2012 at 6:28 pm

    I would definitely make egg salad supreme first!

  • Reply
    Liz
    October 22, 2012 at 5:38 pm

    All the sandwiches look fabulous, but I’d have to try the chocolate wafers with pb fudge first!

  • Reply
    kelly
    October 22, 2012 at 3:47 pm

    pinned the eggplant recipe
    http://pinterest.com/pin/15410823696202990/

  • Reply
    kelly
    October 22, 2012 at 3:45 pm

    I’d love to win!!!
    I’d make the choc sandwiches with pb fudge!!!

  • Reply
    Ann
    October 22, 2012 at 2:45 pm

    Egg Salad Supreme! Mmmmmm!

  • Reply
    Barb K
    October 22, 2012 at 1:57 pm

    I Follow Emeril On Pinterest. Under Courtney Anderson

  • Reply
    Stacy
    October 22, 2012 at 1:51 pm

    I tweeted!

  • Reply
    Barb K
    October 22, 2012 at 1:50 pm

    I would make the Egg Salad Supreme.

  • Reply
    Susan 30A EATS
    October 22, 2012 at 1:21 pm

    I wanted to make this #SeriousSandwich and still might! Looks delicious!

  • Reply
    Cade
    October 22, 2012 at 1:14 pm

    All of them look great, but I think I would go with the sopressata calzone!

  • Reply
    Stacy
    October 22, 2012 at 1:13 pm

    I follow Emeril on Twitter.

  • Reply
    Stacy
    October 22, 2012 at 1:13 pm

    I follow Emeril on Pinterest.

  • Reply
    Carrian@ohsweetbasil
    October 22, 2012 at 1:13 pm

    I would make the Egg Salad Supreme!

  • Reply
    Stacy
    October 22, 2012 at 1:12 pm

    I follow MorrowCooks on Twitter

  • Reply
    Stacy
    October 22, 2012 at 1:12 pm

    I follow FarmGirlGourmet on Pinterest

  • Reply
    Stacy
    October 22, 2012 at 1:11 pm

    I follow FarmGirlGourmet on Twitter.

  • Reply
    Stacy
    October 22, 2012 at 1:09 pm

    I’d make Egg Salad Supreme!

  • Reply
    nik
    October 22, 2012 at 12:22 pm

    Chocolate Wafers with Peanut Butter Fudge…I need a PB&C fix right now. 😉

  • Reply
    addie | culicurious
    October 22, 2012 at 11:49 am

    I loved that sandwich 🙂

  • Reply
    Alysha @Shesontherun
    October 22, 2012 at 11:44 am

    I tweeted!

  • Reply
    Alysha @Shesontherun
    October 22, 2012 at 11:43 am

    I am following Morrow Cookbooks on Twitter!

  • Reply
    Alysha @Shesontherun
    October 22, 2012 at 11:42 am

    I follow you on Twitter!

  • Reply
    Alysha @Shesontherun
    October 22, 2012 at 11:41 am

    I follow you on Pinterest!

  • Reply
    Alysha @Shesontherun
    October 22, 2012 at 11:39 am

    I would definitely make the eggplant muffuletta. I LOVE eggplant and any new way I can use it is awesome.

  • Reply
    Janine Hamilton
    October 22, 2012 at 11:26 am

    Chocolate Wafers with Peanut Butter Fudge – out of this world when I taste tested!

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