Roasted Eggplant and Pickled Beet Sandwiches

Name: Roasted Eggplant and Pickled Beet Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large; 2 Tbsps drained capers; 680 grams large eggplant , sliced into 1/2-thick rounds; 170 grams feta, thinly sliced or crumbled; 1 garlic clove, finely grated; 4 servings Kosher salt, ground pepper; 118 milliliters mayonnaise; 59 milliliters chopped pitted oil-cured olives; 1 Tbsp olive oil; 118 milliliters chopped pickled beets; 4 scallions, thinly sliced; 2 teaspoons Sherry vinegar; 0 teaspoons smoked paprika

Watching your figure? This gluten free and vegetarian recipe has 403 calories, 9g of protein, and 35g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of tender herb leaves, pickled beets, eggplant, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

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.

Ingredients you will need

Eggplant