top of page

Roasted Eggplant and Pickled Beet Sandwiches

['1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds', '1/4 cup olive oil', '1/4 teaspoon smoked paprika', 'Kosher salt, ground pepper', '0 freshly ground black 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" pieces focaccia, split', '6 ounces feta, thinly sliced or crumbled', 'Ingredient info: Smoked paprika is available at most supermarkets.']

Preheat oven to 400°F. 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.
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.
DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page