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Roasted Eggplant and Pickled Beet Sandwiches

Name: Roasted Eggplant and Pickled Beet Sandwiches
Ingredients: 1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds; 1/4 cup olive oil; 1/4 teaspoon smoked paprika; Kosher salt, ground pepper; 0 freshly ground black pepper; 1 garlic clove, finely grated; 1/2 cup mayonnaise; 2 teaspoons Sherry vinegar; 4 scallions, thinly sliced; 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large; 1/2 cup chopped pickled beets; 1/4 cup chopped pitted oil-cured olives; 2 tablespoons drained capers; 1 tablespoon olive oil; 4 6x4" pieces focaccia, split; 6 ounces feta, thinly sliced or crumbled; Ingredient info: Smoked paprika is available at most supermarkets.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
2.
Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
3.
Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
4.
Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
5.
DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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