Vegetarian Muffuletta
| Yield: | 8 Servings |
| Categories: | Low-Fat, Vegetarian, Sandwiches |
| 2 | Eggplants (About 1 Lb. Each), Cut In 1/4" Slices | |
| 1 | cn | Chickpeas (19 Ounces); Rinsed And Drained |
| 2 | tb | Lemon Juice |
| 1 | tb | Sesame Oil |
| 1 | ts | Ground Cumin |
| 1 | Clove Garlic; minced | |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Hot Chili Paste |
| 1 | 10-Inch Round Loaf Italian Bread | |
| 1 | Sweet Red Pepper; Roasted And Peeled, Cut Into Chunks | |
| 1 | Sweet Yellow Pepper; Roasted And Peeled, Cut Into Chunks | |
| 1 | bn | Fresh arugula or watercress; trimmed |
| 1/3 | c | Pesto sauce |
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