Stuffed Vegetarian Cob Loaf Muffuletta for Picnics

Picnic stuffed cob loaf (vegetarian version)

An original recipe by Not Quite Nigella

• 1 large cob loaf

• 1 large eggplant sliced thinly lengthways (or a jar of this bought from supermarket) plus oil for grilling

• 250g Eggplant dip (see recipe below if you wish to make this yourself)

• 1 large zucchini sliced thinly lengthways (or a jar of this bought from supermarket) plus oil for grilling

• 1 sweet potato sliced thinly lengthways, steamed

• 100g sun dried tomatoes

• 50g cheese thinly sliced

• 100g stuffed olives

• 300g Mushrooms sauteed in butter, oil with garlic

((To make a meat version, you could stuff it with mortadella, salami, olives and a provolone))

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Step 1 - Set grill on hot and grill eggplant and zucchini.

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Step 2 - Cut off top 1/4 of the cob loaf and take out the soft filling to the loaf. Set aside (you can use this for the eggplant dip which requires fresh breadcumbs). Spread a layer of eggplant dip on the bottom.

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Step 3 - Continue layering with other ingredients until the whole cob is stuffed to the very top with filling. Roll out two long rectangles of cling wrap and place them in a cross shape. Wrap the Muffeletta up snugly and add another sheet of cling wrap if you need it. Place on a plate and then weight down in your fridge overnight (with other heavy containers or a can if you need to).

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Step 4 - The next day set your oven to 180C. Place foil wrapped muffeletta in oven and bake for 30 minutes until crusty and golden on top. Slice into colourful wedges.

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Low fat eggplant dip

• 1 large eggplant

• 1/2 onion

• 2 cloves garlic

• 1 cup fresh breadcrumbs (I got 2 cups worth from the above hollowed out cob loaf)

• 1 tablespoon lemon juice

• 1 tablespoon balsamic vinegar

• 1/4 cup olive oil

Step 1 - Heat oven to 190c and place a sheet of foil on a baking tray. using a sharp knife, puncture two slits into the eggplant and then place the whole eggplant on the tray and bake it for 1 hour.

Step 2 - Remove fro oven and allow to cool enough to handle. remove the skin and scoop out the soft flesh. Drain it in a fine sieve to remove the excess water pressing down with a spoon to get all of the water out.

Step 3 - In a food processor blitz the garlic and onion until finely chopped. Then add the rest of the ingredients and blend until smooth.

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