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; 4 6x4 focaccia, split

Roasted Eggplant and Pickled Beet Sandwiches is a gluten free and vegetarian recipe with 4 servings. One serving contains 403 calories, 9g of protein, and 35g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, eggplant, kosher salt, and a few other ingredients on hand, you can make it.

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