Eggplant Muffaletta
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Connoisseurus Veg · by Alissa Saenz★ 4.9 (16)

Eggplant Muffaletta

NUTRITION · PER SERVING85M COOK
CAL 33%·PRO 36%
CARBS 85G52% OF CAL
8G FIBER19G SUGAR58G OTHER
FAT 25G35% OF CAL
4G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan muffaletta sandwich layered with spicy marinated eggplant, roasted red peppers, and a briny olive salad on Italian bread. It's tangy and satisfying, perfect for picnics.

mainamericansandwichdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup olive oil
  • 1 pound eggplant (2 small or 1 medium), (sliced about 1/4 inch thick)
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon liquid smoke
  • 1 garlic clove, (minced)
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon red pepper flakes ((or to taste))
  • 1/2 teaspoon black pepper
  • 1/2 cup pimento-stuffed green olives, (halved)
  • 1/2 cup black olives (such as Kalamata), (halved)
  • 2 tablespoons capers
  • 2-3 pepperoncini, (minced)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley
  • 1 small (about 8-inch) round Italian boule ((or another type of round bread, such as focaccia))
  • 4 slices vegan cheese, (preferably provolone or mozzarella flavor)
  • 1 large roasted red pepper, (or about 1/2 cup roasted red pepper slices)
PREP
15M
SODIUM
2254MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.