Roasted Eggplant and Pickled Beet Sandwiches
by Saltie for Bon Appetit
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, or mint)
- 1/2 cup chopped pickled beets
- 1/4 cup chopped pitted oil-cured olives
- 2 tablespoons drained capers
- 1 tablespoon olive oil
- 4 6×4-inch pieces focaccia, split
- 6 ounces feta, thinly sliced or crumbled
Directions:
Roasted Eggplant and Garlic Mayo
- 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.
- Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
Beet Salad and Assembly
- Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
- Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad. Makes 4 servings.
DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.
Here are more summery eggplant recipes that include other summer vegetables, a variety of different carbs, various spice profiles, and even one with salmon! Don’t forget to search the recipe archive on our website for more eggplant recipes like Roasted Ratatouille and Eggplant Caviar!
Bulgur Wheat Salad with Tomato and Eggplant
Stir-Fried Eggplant and Green Beans with Tofu and Chili Garlic Sauce
Indian-Spiced Eggplant-Cauliflower Stew
Eggplant Crisp with Walnut Strudel
