Roasted Eggplant and Pickled Beet Sandwiches

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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.


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 6×4-inch pieces focaccia, split

6 ounces feta, thinly sliced or crumbled


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.

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.