Roasted Eggplant and Pickled Beet Sandwiches

Name: Roasted Eggplant and Pickled Beet Sandwiches
Ingredients: 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; 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

Roasted Eggplant and Pickled Beet Sandwiches was pinched from <a href="http://www.epicurious.com/recipes/food/views/roasted-eggplant-and-pickled-beet-sandwiches-51155480" target="_blank">www.epicurious.com.</a>

"Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like..."); }); } */..."

INGREDIENTS
•
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
•
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

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