Roasted Eggplant and Pickled Beet Sandwiches

Roasted Eggplant and Pickled Beet Sandwiches
Photo by Gentl & Hyers

Ingredients

  • ½ cup pickled beets
  • 1 cup mixed fresh herb leaves (such as flat-leaf parsley, dill, and mint)
  • ¼ cup olive oil
  • ¼ teaspoon smoked paprika
  • 2 tablespoons capers
  • 1 clove garlic
  • freshly ground black pepper
  • + 10 more ingredients
    • Kosher salt
    • ¼ cup pitted oil-cured olives
    • 4 scallions
    • 1 large eggplant
    • 2 teaspoons Sherry vinegar
    • Smoked paprika is available at most supermarkets.
    • 1 tablespoon olive oil
    • 6 ounces feta
    • 4 focaccia
    • ½ cup mayonnaise

Preheat oven to 400°F. 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. Toss scallions, herbs, beets, olives, cap...

View full recipe at Epicurious

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