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Roasted Eggplant and Pickled Beet Sandwiches

Roasted Eggplant and Pickled Beet Sandwiches

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.

Ingredients

Roasted Eggplant and Garlic Mayo

  • 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds
  • 1/4 teaspoon smoked paprika
  • Kosher salt, ground pepper
  • 1 garlic clove, finely grated
  • 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
  • 4 6x4-inch pieces focaccia, split
  • 6 ounces feta, thinly sliced or crumbled

Recipe Preparation

Roasted Eggplant and Garlic Mayo

  • 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.

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

Beet Salad and Assembly

  • 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.

Nutritional Content

4 servings, 1 serving contains:Calories (kcal) 700Fat (g) 51Saturated Fat (g) 10Cholesterol (mg) 35Carbohydrates (g) 50Dietary Fiber (g) 10Total Sugars (g) 6Protein (g) 15Sodium (mg) 1430Reviews Section

Watch the video: How to Roast Eggplant u0026 Red Peppers - Sandwich or Appetizer (October 2020).