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4.92 from 12 votes
Vegan Muffaletta Slice Skewered with Olives
Eggplant Muffaletta
Prep Time
15 mins
Cook Time
10 mins
Inactive time
1 hr
Total Time
1 hr 25 mins

This vegan muffaletta sandwich is packed with spicy marinated eggplant, roasted red pepper slices, and zippy olive salad! A delicious make-ahead vegan sandwich that gets better with time. This one is perfect for picnics!

Course: Sandwich
Cuisine: American
Servings: 4
Calories: 570 kcal
Author: Alissa Saenz
For the Marinated Eggplant
  • ¼ cup olive oil
  • 1 pound eggplant (2 small or 1 medium), sliced about ¼ inch thick
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon liquid smoke
  • 1 garlic clove, minced
  • 1 teaspoon sweet paprika
  • ½ teaspoon red pepper flakes (or to taste)
  • ½ teaspoon black pepper
For the Olive Salad
  • ½ cup pimento-stuffed green olives, halved
  • ½ cup black olives (such as Kalamata), halved
  • 2 tablespoons capers
  • 2-3 pepperoncini, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley
For the Sandwich
  • 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 ½ cup roasted red pepper slices
  1. Begin by preparing the eggplant. Coat the bottom of a large skillet with the oil and place it over medium heat.

  2. When the oil is hot, add the eggplant slices in an even layer. Add as many as you can fit without crowding the skillet, and cook the remaining slices in a second batch.

  3. Cook the eggplant for about 4-5 minutes on each side, until tender and browned.

  4. Remove the cooked eggplant from the skillet and transfer it to a plate. Let it cool while you prepare the marinade.

  5. Stir the soy sauce, vinegar, maple syrup, liquid smoke, garlic, paprika, red pepper flakes, and black pepper together in a small bowl.

  6. Arrange the eggplant slices in a shallow dish. Pour the soy sauce mixture over the eggplant, and place the dish in the fridge.

  7. Allow the eggplant to marinate for at least 30 minutes.

  8. While the eggplant marinates, stir the ingredients for the olive salad together in a small bowl.

  9. To assemble the sandwich, slice the bread in half, thickness-wise, and scoop out some of the interior.

  10. Layer the fillings on the bottom half of the bread in the following order: half of the olive salad, two slices of cheese, half of the eggplant, two more slices of cheese, roasted red pepper, the remaining eggplant, and the remaining olive salad.

  11. Place the top half of the bread over the fillings to close the sandwich, then wrap the loaf in plastic wrap. Place a heavy flat object, such as a cookbook or skillet, over the sandwich and press it for at least 30 minutes.

  12. Cut into quarters and serve.

Nutrition Facts
Eggplant Muffaletta
Amount Per Serving (1 g)
Calories 570 Calories from Fat 229
% Daily Value*
Fat 25.4g39%
Saturated Fat 5.2g26%
Sodium 1508mg63%
Potassium 521mg15%
Carbohydrates 74.7g25%
Fiber 9g36%
Sugar 9.2g10%
Protein 13.1g26%
Calcium 11mg1%
Iron 30mg167%
* Percent Daily Values are based on a 2000 calorie diet.