I’m not a huge eggplant fan, but hey, you might be! Â So I’m sharing Emeril’s recipe for Eggplant Muffuletta. Â I’ve heard through the grapevine that the eggplant lovers give it 2 thumbs up! Â 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? Â Should I give away a copy? Â Ok, duh, of course I’m going to give it away. Â Emeril wants me to.
Previous Posts:
CONTEST HAS ENDED! Â See who won: here
Let’s make some muffuletta!!
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
- Position an oven rack as close to the broiler unit as possible, and preheat the broiler.
- 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.
- Reduce the oven temperature to 350°F and move the oven rack to the center position.
- 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.
- 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.
- 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.
- 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.
- 1 1/2 teaspoons minced garlic
- 1 cup packed fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 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.
- 1 quart large pimento-stuffed green olives, drained & rough chopped
- 1 1/2 cups large Greek black olives, drained, pitted and halved
- 1 1/2 cups extra-virgin olive oil
- 1 1/2 cups vegetable oil
- 1 cup pickled cauliflower, drained
- 3 to 4 ribs celery, thinly sliced on the diagonal
- 2 medium carrots, thinly sliced on the diagonal
- 1/2 cup pepperoncini, drained & halved
- 1/3 cup cocktail onions, drained
- 1/4 cup nonpareil capers, drained
- 2 tablespoons minced garlic
- 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seeds
- 2 tablespoons fresh oregano leaves
- 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
83 comments
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.
i follow morrow cookbooks on twitter
i follow farmgirl on twitter @whitetrashtrish
i follow emeril on twitter @whitetrashtrish
yum. eggplant muffaletta!!!!
Hi, I tweeted the contest and I follow you and Emeril on Twitter. Love the look of your blog!
[…] win his cookbook. Â The giveaway ends tonight (Wednesday 10-24) at 9 pm PST. Â So head over to the Eggplant Muffuletta post […]
Lamb Pita sandwich for sure. Love lamb in almost anything. But I must say the eggplant muffuletta is a very close second. Yum.
I tweeeted the Giveaway and follow/like all three of you 🙂
Emeril + New Orleans + Muffuletta – what’s not to love! They all sound #seriouslygood
Farmgirl Gourmet rocks. I enjoy the recipes, comments and pictures.
The Egg Salad Supreme.
The Lamb Pita.
Definitely eggplant muffuletta! Looks awesome.. Love Emeril’s one pot wonders cookbook and I’m sure his new book won’t disappoint!
I follow Emeril on Pinterest!
I follow Farmgirl Gourmet on Pinterest!
I would definitely make the Eggplant Muffuletta. New Orleans all over….but with a twist!
I would make the Chocolate Wafers with Peanut Butter Fudge first!
I follow Morrow Cookbooks on Twitter
I follow Farm Girl Gourmet on Pinterest
I follow Emeril on Pinterest
I tweeted about the giveaway! @sarabear73
I follow Farm Girl Gourmet on Twitter
I follow Emeril on Twitter
I followed Emeril Lagasse on Pinterest!
I pinned the Eggplant Muffuletta recipe! http://pinterest.com/pin/30047522485183546/
I followed Farmgirl Gourmet on Pinterest!
All of the recipes look amazing but I would try the Eggplant Muffuletta first!
Lamb Pita!
Muffuletta…..yum!!!!!
Did the New Orleans Olive Salad Recipe follow? DId not see it.
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
Egg Salad Supreme………. yum!
Can’t wait to try this; eggplants are still in season here.
I followed Morrow Cooks on Twitter!
I follow you on Pinterest!
I follow you on Twitter!
Followed Emeril on Pinterest!
I followed Emeril on Twitter!
I would for sure make the eggplant mufaletta!
Following @MorrowCooks on Twitter.
Following @FarmgirlGourmet on Twitter.
I follow @Emeril on Twitter.
I just tweeted about the giveaway.
I am going to have to try the Eggplant Muffuletta . Looks delicious!
I would make Egg Salad Supreme, looks delicious!
My mouth is watering– is it lunchtime yet?
I would definitely make the eggplant muffeletta because I love eggplant and this sandwich reminds me of our trip to New Orleans last fall
tweet
https://twitter.com/rsgrandinetti/status/260611941809131520
rsgrandinetti@yahoo(Dot)com
I would make the egg salad supreme first.
follow morrowcooks twitter @saramama
follow emeril pinterest @saramama
tweet https://twitter.com/SaraMama/status/260575152637612032
follow emeril twitter @saramama
My sweet tooth says chocolate wafers with peanut butter fudge,
I follow Morrow Cooks on twitter – @coopersmommy
I follow Farm Girl Gourmet on twitter – @coopersmommy
I follow Emeril on twitter @coopersmommy
I would definitely make egg salad supreme first!
All the sandwiches look fabulous, but I’d have to try the chocolate wafers with pb fudge first!
pinned the eggplant recipe
http://pinterest.com/pin/15410823696202990/
I’d love to win!!!
I’d make the choc sandwiches with pb fudge!!!
Egg Salad Supreme! Mmmmmm!
I Follow Emeril On Pinterest. Under Courtney Anderson
I tweeted!
I would make the Egg Salad Supreme.
I wanted to make this #SeriousSandwich and still might! Looks delicious!
All of them look great, but I think I would go with the sopressata calzone!
I follow Emeril on Twitter.
I follow Emeril on Pinterest.
I would make the Egg Salad Supreme!
I follow MorrowCooks on Twitter
I follow FarmGirlGourmet on Pinterest
I follow FarmGirlGourmet on Twitter.
I’d make Egg Salad Supreme!
Chocolate Wafers with Peanut Butter Fudge…I need a PB&C fix right now. 😉
I loved that sandwich 🙂
I tweeted!
I am following Morrow Cookbooks on Twitter!
I follow you on Twitter!
I follow you on Pinterest!
I would definitely make the eggplant muffuletta. I LOVE eggplant and any new way I can use it is awesome.
Chocolate Wafers with Peanut Butter Fudge – out of this world when I taste tested!
Comments are closed.