Joe Rogan Recipe

Preheat and slice

Preheat the oven to 425°F (220°C). Slice the eggplant into 1/2-inch rounds and halve and seed the sweet peppers. Lightly salt the eggplant slices and let them sweat on a rack or paper towel for 10 minutes, then pat dry to remove excess moisture.

Toss the eggplant slices and pepper halves with 2 tablespoons of olive oil, a pinch of salt and pepper. Arrange them in a single layer on a baking sheet lined with parchment paper or foil.

Roast the vegetables for 18–22 minutes, flipping once, until the eggplant is tender and golden and the peppers are blistered and slightly charred. Remove from the oven and let cool slightly, then slice peppers into strips and if eggplant is in rounds, quarter or slice to bite-sized pieces.

In a small bowl or jar, combine 4 tablespoons extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, kosher salt, and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning; add more vinegar for brightness or oil to mellow.

Reserve 1 teaspoon of the vinaigrette to dress the Fior di Latte lightly at plating, if desired.

If serving as a composed salad/antipasto plate: On a large platter, arrange arugula in the center. Scatter tomato wedges around the arugula, and tuck torn Fior di Latte pieces among the greens and tomatoes.

Arrange the roasted eggplant pieces, roasted pepper strips, and sun-dried tomato slices in separate small piles around the platter so guests can choose. Place the cured meats (mortadella, prosciutto, and salami) folded or fanned in three small piles on the platter as well. Tuck torn basil leaves over the arrangement for aroma and color.

Drizzle the remaining vinaigrette evenly over the arugula, tomatoes, and roasted vegetables. Lightly drizzle the reserved teaspoon of vinaigrette over the Fior di Latte. Finish with a small grind of black pepper and, if desired, a light sprinkle of flaky sea salt over the cheese and tomatoes.

If making sandwiches

Slice the crusty bread and toast lightly. Layer arugula, sliced tomato, roasted peppers and eggplant, pieces of Fior di Latte, and an assortment of cured meats on bread slices. Drizzle a little vinaigrette on the bread before closing, or spread a thin smear of Fior di Latte and a couple drops of olive oil. Serve sandwiches cut in half.

Serve immediately at room temperature so the flavors are vibrant. Provide extra olive oil and vinegar on the side and additional bread if desired. Leftovers keep covered in the refrigerator for up to 24 hours (best to store components separately).