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Roasted Eggplant and Pickled Beet Sandwiches
- 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
- 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 6x4" pieces focaccia, split
- 6 ounces feta, thinly sliced or crumbled
Directions:View on Epicurious
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