The Recipe

Roasted Eggplant and Pickled Beet Sandwiches

COOK TIME : a few secondsPREP TIME : a few seconds
From Bon Appetit Magazine
Roasted Eggplant and Pickled Beet Sandwiches
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Ingredients

DESCRIPTION

No description provided.


INGREDIENTS

  • 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds
  • 1/4 olive oil
  • 1/4 smoked paprika
  • Kosher salt, ground pepper
  • 1 garlic clove, finely grated
  • 1/2 mayonnaise
  • 2 Sherry vinegar
  • 4 scallions, thinly sliced
  • 1 mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
  • 1/2 chopped pickled beets
  • 1/4 chopped pitted oil-cured olives
  • 2 drained capers
  • 1 olive oil
  • 4 6x4-inch pieces focaccia, split
  • 6 feta, thinly sliced or crumbled

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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