Eggplant With Peppers and Beans Sandwich

By AliceV

Ingredients

• 1 eggplant, cut into 1/4-inch slices
• 1/4 cup plus 1 tablespoon olive oil
• 1/2 teaspoon cayenne pepper
• kosher salt and black pepper
• 1 cup cannellini beans, rinsed
• 1 clove clove garlic, chopped
• 1 tablespoon tahini
• 1 tablespoon fresh lemon juice
• 1/2 cup sliced roasted red peppers
• romaine leaves
• 8 slices foccacia, halved

Preparation

Step 1

Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets and brush with ¼ cup of the oil. Season with the cayenne
and ¼ teaspoon salt and bake, turning once, until tender, 20 to 25 minutes. Let cool.

Meanwhile, mash the beans, garlic, tahini, lemon juice, the remaining tablespoon of oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.

Divide the mashed beans, eggplant, red peppers, and romaine leaves among the bread.