Roasted Eggplant and Pickled Beet Sandwiches

By LRay

Roasted Eggplant and Pickled Beet Sandwiches

Makes4

Recipe by Saltie in Brooklyn, NY

Photograph by Gentl & Hyers

Bon Appetit, April 2013, page 88.

Ingredients

• 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds
• 1/4 cup olive oil
• 1/4 teaspoon smoked paprika
• Kosher salt, ground pepper
• 1 garlic clove, finely grated
• 1/2 cup mayonnaise
• 2 teaspoons Sherry vinegar
• Ingredient Info: Smoke paprika is available at most supermarkets.

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Roasted Eggplant and Garlic Mayo

Preheat oven to 400°. 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.

Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

Beet Salad and Assembly

Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.