Name: Roasted Eggplant and Pickled Beet Sandwiches
Yield: Makes 4 servings
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; 0 freshly ground black 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; Ingredient info: Smoked paprika is available at most supermarkets.

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Roasted Eggplant and Pickled Beet SandwichesGentl & Hyers

Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright.

Recipe information

Yield
Makes 4 servings

Ingredients

Roasted eggplant and 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

0 freshly ground black 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" pieces focaccia, split

6 ounces feta, thinly sliced or crumbled

Ingredient info: Smoked paprika is available at most supermarkets.

Preparation

For roasted eggplant and garlic mayo:
Step 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.
Step 2
Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
For beet salad and assembly:
Step 3
Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
Step 4
Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
Step 5
DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

TagsSandwich Eggplant Vegetable Beet Root Vegetable Olive Feta Cheese Dairy Main Lunch Nut Free Vegetarian Roast Bon Appétit

Recipe notes

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