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Inspired by that famous New Orleans sandwich, the muffaletta, this jazzy vegetarian version is actually good for you.

Source: EatingWell Magazine, May/June 1995


Recipe Summary

30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat a grill or the broiler. Cut eggplant crosswise into 1/2-inch-thick slices. If using a grill, oil the grill rack (see Tip). Brush 1/2 tablespoon oil over both sides of the slices. Grill or broil the eggplant until lightly browned and tender, 3 to 4 minutes per side. Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt and pepper.

  • Mash feta with a fork in a small bowl. Add lemon juice, oregano, crushed red pepper and the remaining 1/2 tablespoon oil; blend until smooth and spreadable. Season with pepper.

  • Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as breadcrumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and replace the bread top firmly. Cut into wedges.


Make Ahead Tip: The sandwiches will keep, well wrapped, in the refrigerator or a cooler with a cold pack for up to 8 hours.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

254 calories; protein 9.3g; carbohydrates 36.4g; dietary fiber 3.5g; sugars 2.5g; fat 5.5g; saturated fat 2.4g; cholesterol 6.7mg; vitamin a iu 754.5IU; vitamin c 4.5mg; folate 17.7mcg; calcium 90.3mg; iron 0.5mg; magnesium 11.6mg; potassium 179.4mg; sodium 778.6mg.