Skip to main content
Epicurious

Roasted Eggplant and Pickled Beet Sandwiches

4.7

(9)

Image may contain Burger Food Sandwich Lunch Meal and Plant
Roasted Eggplant and Pickled Beet SandwichesGentl & Hyers

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.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Roasted eggplant and garlic mayo:

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
0 freshly ground black pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar

Beet salad and assembly:

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
Ingredient info: Smoked paprika is available at most supermarkets.

Preparation

  1. For roasted eggplant and garlic mayo:

    Step 1

    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.

    Step 2

    Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

  2. For beet salad and assembly:

    Step 3

    Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

    Step 4

    Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

    Step 5

    DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

TagsSandwichEggplantVegetableBeetRoot VegetableOliveFetaCheeseDairyMainLunchNut FreeVegetarianRoastBon Appétit

See Related Recipes and Cooking Tips

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.