Roasted Eggplant and Pickled Beet Sandwiches

from epicurious

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
  • 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

1 serving (100 grams)

~ servings