Roasted Eggplant and Pickled Beet Sandwiches

• Produce

  • 1 Eggplant, large
  • 1 Garlic clove
  • 1 cup Herb, mixed tender fresh
  • 1/2 cup Pickled beets
  • 4 Scallions

• Condiments

  • 2 tbsp Capers
  • 1/2 cup Mayonnaise
  • 1/4 cup Olives, pitted oil-cured

• Baking & Spices

  • 1 Kosher salt
  • 1/4 tsp Paprika, smoked

• Oils & Vinegars

  • 5/16 cup Olive oil
  • 2 tsp Sherry vinegar

• Dairy

  • 6 oz Feta

• Other

  • 4 6x4-inch pieces focaccia, split

Found on bonappetit.com

Ingredients

• 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
• 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