Roasted Eggplant And Pickled Beet Sandwiches
This flavorful sandwich features roasted eggplant, creamy feta, and a tangy beet salad all nestled between slices of warm focaccia. With a garlicky mayo spread tying everything together, each bite offers a delightful mix of textures and flavors. Perfect for a satisfying lunch or dinner option that's both delicious and easy to make.
— Constant Cookbook
Ingredients
- 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds
- 1/4 olive oil
- 1/4 smoked paprika
- Kosher salt, ground pepper
- 1 garlic clove, finely grated
- 1/2 mayonnaise
- 2 Sherry vinegar
- 4 scallions, thinly sliced
- 1 mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
- 1/2 chopped pickled beets
- 1/4 chopped pitted oil-cured olives
- 2 drained capers
- 1 olive oil
- 4 6x4-inch pieces focaccia, split
- 6 feta, thinly sliced or crumbled
Instructions
- 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.
- 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.
Yield
4
Comments
No comments found.