Vegetarian muffuletta

8 Servings

Ingredients

QuantityIngredient
2Eggplants (About 1 Lb. Each), Cut In 1/4\" Slices
1canChickpeas (19 Ounces); Rinsed And Drained
2tablespoonsLemon Juice
1tablespoonSesame Oil
1teaspoonGround Cumin
1Clove Garlic; minced
½teaspoonSalt
½teaspoonPepper
½teaspoonHot Chili Paste
110-Inch Round Loaf Italian Bread
1Sweet Red Pepper; Roasted And Peeled, Cut Into Chunks
1Sweet Yellow Pepper; Roasted And Peeled, Cut Into Chunks
1bunchFresh arugula or watercress; trimmed
cupPesto sauce

Directions

1. Preheat barbecue or broiler and grill eggplant until browned on both sides. Reserve. 2. Puree chickpeas, lemon juice, sesame oil, cumin, garlic, salt, pepper and chili paste. Taste and adjust seasonings and/or thin with water if necessary. 3. Cut bread in half horizontally and remove some of insides (save for breadcrumbs or croutons). Spread bottom half of bread with chickpea puree and layer on eggplant slices with roasted peppers and arugula. Spread top half of bread with pesto and place firmly on sandwich.

Wrap tightly. Cut into wedges to serve. It is easier to serve if it is wrapped and refrigerated for at least one hour before slicing.

Per serving: Calories 371, CHO 71 g, Fibre 7 g, Total Fat 4 g, Sat. Fat 1 g, Pro, 13 g, Cholesterol 1 mg

Recipe by: Bonnie Stern "Simply HeartSmart Cooking" Posted to Digest eat-lf.v097.n225 by "Bob & Carole Walberg" <walbergr@...> on Sep 7, 1997