Roasted Eggplant and Pickled Beet Sandwiches
A gourmet vegetarian sandwich featuring tender roasted eggplant, tangy pickled beets, and creamy feta cheese on focaccia bread. Dressed with a garlic-mayo spread and topped with fresh herbs, olives, and capers for a Mediterranean-inspired flavor profile.
Ingredients
- •1 whole large eggplant
- •¼ cup olive oil
- •¼ teaspoon smoked paprika
- •1 to taste Kosher salt, ground pepper
- •1 to taste freshly ground black pepper
- •1 clove garlic
- •½ cup mayonnaise
- •2 teaspoons Sherry vinegar
- •4 whole scallions
- •1 cup mixed fresh herbs
- •½ cup pickled beets
- •¼ cup oil-cured olives
- •2 tablespoons capers
- •1 tablespoon olive oil
- •4 pieces focaccia
- •6 ounces feta
- •recipe note
Cooking Instructions
- 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.
35 min
- 2.
Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
5 min
- 3.
Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
5 min
- 4.
Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
10 min
- 5.
DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.
