Vegetarian's Dream Sandwich!

Good morning my lovely readers! Today I'm bringing you another delicious savory recipe from my repertoire. Last night I made my favorite filling sandwich, which includes eggplant, beets, kalamata olives, and a variety of herbs - so yummy! In this recipe, the author uses pickled beets. I like to substitute those for roasted golden beets...it's quite healthy and extremely tasty! Enjoy!

Roasted Eggplant and Pickled Beet Sandwiches
Saltie, Brooklyn, NY

Ingredients

Roasted Eggplant and Garlic Mayo

• 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

Beet Salad and 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-inch pieces focaccia, split
• 6 ounces feta, thinly sliced or crumbled

Directions

On a wheat peasant bread instead of foccacia

Roasted Eggplant and Garlic Mayo

1. 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.
2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

Beet Salad and 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.