ROASTED EGGPLANT AND PICKLED BEET SANDWICHES
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..."); }); } */
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- For roasted eggplant and garlic mayo:
- 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.
- For 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.
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