Cutty's- inspired eggplant spuckie from Cook's Country Magazine, Jun/Jul 2021

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    This recipe appears in the "Dinner Tonight" insert opposite page 16.

  • Shewi128 on March 16, 2022

    This was so so good! The tapenade was the star. It was very strong, so you hardly knew there was eggplant in the sandwich. The fresh mozzarella toned down the tapenade. If I made this again, I would probably try a different roasted vegetable as we don't love eggplant.

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