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
• 0 freshly ground black 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

1. Preheat oven to 400u0b0F. 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.
2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
3. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
4. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
5. DO AHEAD:

eggplant, olive oil, paprika, kosher salt, ground black pepper, garlic, mayonnaise, sherry vinegar, scallions, mixed tender fresh herb leaves, pickled beets, olives, capers, olive oil, focaccia, feta

Taken from www.epicurious.com/recipes/food/views/roasted-eggplant-and-pickled-beet-sandwiches-51155480 (may not work)