Home #SeriousSandwich Eggplant Muffuletta & A Cookbook @Giveaway – #SeriousSandwich

Eggplant Muffuletta & A Cookbook @Giveaway – #SeriousSandwich

by FarmgirlGourmet

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:

farmgirl gourmet faviconfarmgirl gourmet logofarmgirl gourmet faviconfarmgirlgourmet favicon

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
https://www.farmgirlgourmet.com/2012/10/eggplant-muffuletta-a-cookbook-giveaway-serioussandwich.html

83 comments

TJ October 25, 2012 - 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.

Trisha Dowling October 25, 2012 - 8:04 am

i follow morrow cookbooks on twitter

Trisha Dowling October 25, 2012 - 8:03 am

i follow farmgirl on twitter @whitetrashtrish

Trisha Dowling October 25, 2012 - 8:03 am

i follow emeril on twitter @whitetrashtrish

Trisha Dowling October 25, 2012 - 8:02 am

yum. eggplant muffaletta!!!!

Susan Whelan October 25, 2012 - 7:58 am

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

Farmgirl Gourmet New Orleans Shrimp Melt + Last Day to Enter to Win a Cookbook - Farmgirl Gourmet October 24, 2012 - 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 […]

Tammy Kimbler October 24, 2012 - 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.

Priscilla | ShesCookin October 24, 2012 - 10:03 am

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

Priscilla | ShesCookin October 24, 2012 - 10:01 am

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

Carol A. October 24, 2012 - 8:58 am

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

Louis October 23, 2012 - 8:11 pm

The Egg Salad Supreme.

Meryl October 23, 2012 - 8:10 pm

The Lamb Pita.

Lauren B October 23, 2012 - 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!

Sherry D. October 23, 2012 - 6:27 pm

I follow Emeril on Pinterest!

Sherry D. October 23, 2012 - 6:26 pm

I follow Farmgirl Gourmet on Pinterest!

Sherry D. October 23, 2012 - 6:25 pm

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

Amanda Thompson October 23, 2012 - 3:54 pm

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

Sarah Beth October 23, 2012 - 3:28 pm

I follow Morrow Cookbooks on Twitter

Sarah Beth October 23, 2012 - 3:27 pm

I follow Farm Girl Gourmet on Pinterest

Sarah Beth October 23, 2012 - 3:27 pm

I follow Emeril on Pinterest

Sarah Beth October 23, 2012 - 3:26 pm

I tweeted about the giveaway! @sarabear73

Sarah Beth October 23, 2012 - 3:25 pm

I follow Farm Girl Gourmet on Twitter

Sarah Beth October 23, 2012 - 3:24 pm

I follow Emeril on Twitter

Colleen October 23, 2012 - 3:23 pm

I followed Emeril Lagasse on Pinterest!

Sarah Beth October 23, 2012 - 3:22 pm

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

Colleen October 23, 2012 - 3:22 pm

I followed Farmgirl Gourmet on Pinterest!

Sarah Beth October 23, 2012 - 3:21 pm

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

Colleen October 23, 2012 - 3:20 pm

Lamb Pita!

Erin October 23, 2012 - 2:23 pm

Muffuletta…..yum!!!!!

Rose Stancil October 23, 2012 - 1:57 pm

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

FarmgirlGourmet October 23, 2012 - 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

Rosemary from SC October 23, 2012 - 10:55 am

Egg Salad Supreme………. yum!

Maggie Drake October 23, 2012 - 10:11 am

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

Nicole October 23, 2012 - 9:28 am

I followed Morrow Cooks on Twitter!

Nicole October 23, 2012 - 9:26 am

I follow you on Pinterest!

Nicole October 23, 2012 - 9:25 am

I follow you on Twitter!

Nicole October 23, 2012 - 9:25 am

Followed Emeril on Pinterest!

Nicole October 23, 2012 - 9:24 am

I followed Emeril on Twitter!

Nicole October 23, 2012 - 9:23 am

I would for sure make the eggplant mufaletta!

Kimberly P. October 23, 2012 - 8:18 am

Following @MorrowCooks on Twitter.

Kimberly P. October 23, 2012 - 8:17 am

Following @FarmgirlGourmet on Twitter.

Kimberly P. October 23, 2012 - 8:15 am

I follow @Emeril on Twitter.

Kimberly P. October 23, 2012 - 8:15 am

I just tweeted about the giveaway.

Kimberly P. October 23, 2012 - 8:13 am

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

libby October 23, 2012 - 7:33 am

I would make Egg Salad Supreme, looks delicious!

Elizabeth@ Food Ramblings October 23, 2012 - 7:32 am

My mouth is watering– is it lunchtime yet?

barbara n October 23, 2012 - 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

Renee G October 22, 2012 - 10:24 pm
Renee G October 22, 2012 - 10:20 pm

I would make the egg salad supreme first.

sara October 22, 2012 - 7:59 pm

follow morrowcooks twitter @saramama

sara October 22, 2012 - 7:57 pm

follow emeril pinterest @saramama

sara October 22, 2012 - 7:56 pm
sara October 22, 2012 - 7:56 pm

follow emeril twitter @saramama

sara October 22, 2012 - 7:54 pm

My sweet tooth says chocolate wafers with peanut butter fudge,

Kristyn Martin October 22, 2012 - 6:31 pm

I follow Morrow Cooks on twitter – @coopersmommy

Kristyn Martin October 22, 2012 - 6:30 pm

I follow Farm Girl Gourmet on twitter – @coopersmommy

Kristyn Martin October 22, 2012 - 6:29 pm

I follow Emeril on twitter @coopersmommy

Kristyn Martin October 22, 2012 - 6:28 pm

I would definitely make egg salad supreme first!

Liz October 22, 2012 - 5:38 pm

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

kelly October 22, 2012 - 3:47 pm
kelly October 22, 2012 - 3:45 pm

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

Ann October 22, 2012 - 2:45 pm

Egg Salad Supreme! Mmmmmm!

Barb K October 22, 2012 - 1:57 pm

I Follow Emeril On Pinterest. Under Courtney Anderson

Stacy October 22, 2012 - 1:51 pm

I tweeted!

Barb K October 22, 2012 - 1:50 pm

I would make the Egg Salad Supreme.

Susan 30A EATS October 22, 2012 - 1:21 pm

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

Cade October 22, 2012 - 1:14 pm

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

Stacy October 22, 2012 - 1:13 pm

I follow Emeril on Twitter.

Stacy October 22, 2012 - 1:13 pm

I follow Emeril on Pinterest.

Carrian@ohsweetbasil October 22, 2012 - 1:13 pm

I would make the Egg Salad Supreme!

Stacy October 22, 2012 - 1:12 pm

I follow MorrowCooks on Twitter

Stacy October 22, 2012 - 1:12 pm

I follow FarmGirlGourmet on Pinterest

Stacy October 22, 2012 - 1:11 pm

I follow FarmGirlGourmet on Twitter.

Stacy October 22, 2012 - 1:09 pm

I’d make Egg Salad Supreme!

nik October 22, 2012 - 12:22 pm

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

addie | culicurious October 22, 2012 - 11:49 am

I loved that sandwich 🙂

Alysha @Shesontherun October 22, 2012 - 11:44 am

I tweeted!

Alysha @Shesontherun October 22, 2012 - 11:43 am

I am following Morrow Cookbooks on Twitter!

Alysha @Shesontherun October 22, 2012 - 11:42 am

I follow you on Twitter!

Alysha @Shesontherun October 22, 2012 - 11:41 am

I follow you on Pinterest!

Alysha @Shesontherun October 22, 2012 - 11:39 am

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

Janine Hamilton October 22, 2012 - 11:26 am

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

Comments are closed.