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

  • 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.

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

    i follow morrow cookbooks on twitter

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

    i follow farmgirl on twitter @whitetrashtrish

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

    i follow emeril on twitter @whitetrashtrish

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

    yum. eggplant muffaletta!!!!

  • 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!

  • 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 […]

  • 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.

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

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

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

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

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

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

  • Louis
    October 23, 2012 at 8:11 pm

    The Egg Salad Supreme.

  • Meryl
    October 23, 2012 at 8:10 pm

    The Lamb Pita.

  • 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!

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

    I follow Emeril on Pinterest!

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

    I follow Farmgirl Gourmet on Pinterest!

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

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

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

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

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

    I follow Morrow Cookbooks on Twitter

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

    I follow Farm Girl Gourmet on Pinterest

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

    I follow Emeril on Pinterest

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

    I tweeted about the giveaway! @sarabear73

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

    I follow Farm Girl Gourmet on Twitter

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

    I follow Emeril on Twitter

  • Colleen
    October 23, 2012 at 3:23 pm

    I followed Emeril Lagasse on Pinterest!

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

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

  • Colleen
    October 23, 2012 at 3:22 pm

    I followed Farmgirl Gourmet on Pinterest!

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

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

  • Colleen
    October 23, 2012 at 3:20 pm

    Lamb Pita!

  • Erin
    October 23, 2012 at 2:23 pm

    Muffuletta…..yum!!!!!

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

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

    • 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

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

    Egg Salad Supreme………. yum!

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

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

  • Nicole
    October 23, 2012 at 9:28 am

    I followed Morrow Cooks on Twitter!

  • Nicole
    October 23, 2012 at 9:26 am

    I follow you on Pinterest!

  • Nicole
    October 23, 2012 at 9:25 am

    I follow you on Twitter!

  • Nicole
    October 23, 2012 at 9:25 am

    Followed Emeril on Pinterest!

  • Nicole
    October 23, 2012 at 9:24 am

    I followed Emeril on Twitter!

  • Nicole
    October 23, 2012 at 9:23 am

    I would for sure make the eggplant mufaletta!

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

    Following @MorrowCooks on Twitter.

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

    Following @FarmgirlGourmet on Twitter.

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

    I follow @Emeril on Twitter.

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

    I just tweeted about the giveaway.

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

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

  • libby
    October 23, 2012 at 7:33 am

    I would make Egg Salad Supreme, looks delicious!

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

    My mouth is watering– is it lunchtime yet?

  • 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

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

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

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

    I would make the egg salad supreme first.

  • sara
    October 22, 2012 at 7:59 pm

    follow morrowcooks twitter @saramama

  • sara
    October 22, 2012 at 7:57 pm

    follow emeril pinterest @saramama

  • sara
    October 22, 2012 at 7:56 pm

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

  • sara
    October 22, 2012 at 7:56 pm

    follow emeril twitter @saramama

  • sara
    October 22, 2012 at 7:54 pm

    My sweet tooth says chocolate wafers with peanut butter fudge,

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

    I follow Morrow Cooks on twitter – @coopersmommy

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

    I follow Farm Girl Gourmet on twitter – @coopersmommy

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

    I follow Emeril on twitter @coopersmommy

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

    I would definitely make egg salad supreme first!

  • 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!

  • kelly
    October 22, 2012 at 3:47 pm

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

  • kelly
    October 22, 2012 at 3:45 pm

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

  • Ann
    October 22, 2012 at 2:45 pm

    Egg Salad Supreme! Mmmmmm!

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

    I Follow Emeril On Pinterest. Under Courtney Anderson

  • Stacy
    October 22, 2012 at 1:51 pm

    I tweeted!

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

    I would make the Egg Salad Supreme.

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

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

  • Cade
    October 22, 2012 at 1:14 pm

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

  • Stacy
    October 22, 2012 at 1:13 pm

    I follow Emeril on Twitter.

  • Stacy
    October 22, 2012 at 1:13 pm

    I follow Emeril on Pinterest.

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

    I would make the Egg Salad Supreme!

  • Stacy
    October 22, 2012 at 1:12 pm

    I follow MorrowCooks on Twitter

  • Stacy
    October 22, 2012 at 1:12 pm

    I follow FarmGirlGourmet on Pinterest

  • Stacy
    October 22, 2012 at 1:11 pm

    I follow FarmGirlGourmet on Twitter.

  • Stacy
    October 22, 2012 at 1:09 pm

    I’d make Egg Salad Supreme!

  • nik
    October 22, 2012 at 12:22 pm

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

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

    I loved that sandwich 🙂

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

    I tweeted!

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

    I am following Morrow Cookbooks on Twitter!

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

    I follow you on Twitter!

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

    I follow you on Pinterest!

  • 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.

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

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