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-inch-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-inch pieces focaccia, split; 6 ounces feta, thinly sliced or crumbled

Roasted Eggplant and Pickled Beet Sandwiches was pinched from <a href="http://www.bonappetit.com/recipes/2013/04/roasted-eggplant-and-pickled-beet-sandwiches" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds

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1/4 cup olive oil

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1/4 teaspoon smoked paprika

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Kosher salt, ground pepper

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1 garlic clove, finely grated

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1/2 cup mayonnaise

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2 teaspoons Sherry vinegar

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4 scallions, thinly sliced

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1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large

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1/2 cup chopped pickled beets

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1/4 cup chopped pitted oil-cured olives

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2 tablespoons drained capers

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1 tablespoon olive oil

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4 6x4-inch pieces focaccia, split

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6 ounces feta, thinly sliced or crumbled

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