Combine the dressing ingredients and whisk together thoroughly. Trim the stem off the eggplant and slice lengthwise. Slices should be about 1/4-inch thick and the skin should be left on for easier broiling. Arrange slices in a single layer on a baking sheet and brush with half the vinaigrette dressing. Broil slices 4 to 5 inches from heat source for 2 to 3 minutes on each side, or until lightly browned. Remove from heat and set aside.
4 tablespoon balsamic or red wine vinegar
2 teaspoons minced fresh garlic
2 teaspoons dried oregano leaves
salt and pepper to taste
1/2 cup olive oil
1 eggplant about 1 pound
1 round loaf (1 pound) french or sourdough bread
1/4 cup chopped spanish (green) olives
6 ounces sliced smoked provolone
1 jar roasted red peppers, (14 ounces) drain (or roast your own)
2 cups finely sliced fresh spinach leaves
Cut (round) loaf of bread horizontally and pull out some of the soft center to allow room for sandwich filling. Add the chopped olives to the remaining dressing and drizzle half of this over the base of the loaf. Now create layers of broiled eggplant, half of the cheese, half of the peppers, half spinach, then repeat all layers. End with a third layer of eggplant. Drizzle the remaining dressing with olives on the underside of the loaf "lid" and place on top of sandwich. Wrap the entire sandwich tightly and refrigerate.
The flavors are best if the muffuletta is chilled for at least 2 hours and then brought to room temp before cutting and serving.
Amazing! What a great web site. Followed the recipe exactly and it was wonderful. Looking forward to trying more since our family loves eggplant. Good job.
Denise, Vancouver, BC
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