Roasted Eggplant & Pickled Beet Sandwiches
  1. 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. DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

  2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

  3. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

  4. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

Tags: beet, bonappetit, dinner, easy, eggplant, feta, lunch, nut-free, sandwich, summer, vegetarian

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥪Sandwich

CuisineMediterranean

Occasions🥐Brunch🥪Lunch

Season☀️Summer

DifficultyEasy ⏰ 45m

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