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    Mediterranean Eggplant-Spinach Muffuletta

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    Pixicook editorial team
    clock-icon247 minutes

    A delightful blend of roasted eggplant, fresh spinach, and savory olive relish, all packed into a crusty loaf of bread.

    Gluten
    Mediterranean
    Intermediate

    Ingredients for Mediterranean Eggplant-Spinach Muffuletta

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Pitted Kalamata Olives, pitted

    cups

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    Pitted Green Olives, pitted

    cups

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    Italian Parsley, coarsely chopped

    cups

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    Pickled Garlic

    cloves

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    Sun-dried Tomatoes, oil-packed or reconstituted

    cups

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    Red Wine Vinegar

    teaspoons

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    Dried Rosemary, crumbled

    teaspoons

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    Dried Thyme, crumbled

    teaspoons

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    Celery Seed

    teaspoons

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    Dried Oregano, crumbled

    teaspoons

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    Dried Basil, crumbled

    teaspoons

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    Extra Virgin Olive Oil

    cups

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    Eggplant, smallish, less than 1 pound

    each

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    Extra Virgin Olive Oil

    tablespoons

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    Red Wine Vinegar

    tablespoons

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    Fresh Spinach Leaves, washed and spun dry

    cups

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    Roasted Red Or Yellow Peppers, from a jar or homemade

    each

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    Round Peasant-Style Loaf, 9- to 10-inch, about 1–1.5 pounds

    each

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    Kosher Salt

    to taste

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