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, 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
Nutritional Information
4 servings, 1 serving contains:
- Calories (kcal) 700
- Fat (g) 51
- Saturated Fat (g) 10
- Cholesterol (mg) 35
- Carbohydrates (g) 50
- Dietary Fiber (g) 10
- Total Sugars (g) 6
- Protein (g) 15
- Sodium (mg) 1430
PREPARATION
View Step-by-Step DirectionsRoasted Eggplant and Garlic Mayo
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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.
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Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
Beet Salad and Assembly
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Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
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Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
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DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.
KEYWORDS
Beet Recipes, Eggplant Recipes, Olive Recipes, Paprika Recipes, Pickle Recipes, Sandwich Primer Recipes, Sandwich Recipes, Scallion Recipes, Spring Food
