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. Want to make this recipe? Order your Market Basket now!

Roasted Eggplant & Pickled Beet Sandwiches
Roasted Eggplant & Pickled Beet Sandwiches

INGREDIENTS 

SERVINGS: 4

Roasted Eggplant And Garlic Mayo

  • 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

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 (try this easy recipe) 
  • 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

Preparation

Roasted Eggplant And Garlic Mayo

  • 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.

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.

Enjoy!                                                                              John 14:27

 Order your Market Basket now!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. Look for us on PinterestYoutubeInstagramGoogle+ and Twitter. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens, original recipe courtesy of Bon Appetit.  Photo credit to Gentl Hyers. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

One thought on “Roasted Eggplant And Pickled Beet Sandwiches

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s