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Mediterranean Muffuletta
From: Ilene Rachford

(makes 6-8 servings)

You could do this on two large long loaves.
The following is for a 1 lb. round loaf, so increase the veggies accordingly.
This is one of my favorites.

Vinaigrette Dressing

  • 4 T Balsamic or red wine vinegar
  • 2 t minced fresh garlic
  • 2 t dried oregano leaves
  • salt and pepper to taste
  • 1/2 C olive oil
  • 1 eggplant about 1 lb
  • 1 round loaf (1 lb) French or sourdough bread
  • 1/4 C chopped Spanish (green) olives ( I use more like 1/2 C ....LOVE those olives!)
  • 6 oz sliced smoked provolone (or vegan mozzarella)
  • 1 14 oz jar roasted red peppers, drain (or roast your own)
  • 2 C finely sliced fresh spinach leaves
Combine the dressing ingredients and whisk together throughly.
Trim the stem off the eggplant and slice lengthwise.
Slices should be about 1/4" 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.

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.