Roasted Eggplant And Pickled Beet Sandwiches
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
51
Sourness
47
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tsp
Paprika (smoked)1 cup
Mayonnaise2 tsps
Sherry Vinegar1 cup
Pickled Beets (chopped)2 tbsps
Capers (drained)Directions:
1
For roasted eggplant and garlic mayo: Preheat oven to 400°F
2
Place eggplant slices on a large rimmed baking sheet and rub both sides with oil
3
Season with paprika, salt, and pepper
4
Roast until golden and tender, 30-40 minutes
5
Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside
6
Preheat oven to 400°F
7
Place eggplant slices on a large rimmed baking sheet and rub both sides with oil
8
Season with paprika, salt, and pepper
9
Roast until golden and tender, 30-40 minutes
10
Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside
11
For beet salad and assembly: Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine
12
Spread cut sides of focaccia with garlic mayo
13
Build sandwiches with focaccia, eggplant, feta, and beet salad
14
DO AHEAD: Eggplant can be roasted 1 day ahead
15
Cover and chill
16
Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine
17
Spread cut sides of focaccia with garlic mayo
18
Build sandwiches with focaccia, eggplant, feta, and beet salad
19
DO AHEAD: Eggplant can be roasted 1 day ahead
20
Cover and chill