Name: Roasted Eggplant and Pickled Beet Sandwiches
Yield: 4 Servings
Ingredients: 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; 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-inch pieces focaccia, split; 6 ounces feta, thinly sliced or crumbled

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Gentl & Hyers

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.

Recipe notes