Roasted Eggplant and Pickled Beet Sandwiches


Roasted Eggplant & Garlic Mayo:

  • 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

  • Freshly ground black pepper

  • 1 garlic clove, finely grated

  • 1/2 cup mayonnaise

  • 2 teaspoons Sherry vinegar

Beet Salad & Assembly:

  • 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


For Roasted Eggplant & Garlic Mayo:

  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.

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

For Beet Salad & Assembly:

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

  2. 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.