Roasted Aubergine and Pickled Beet Sandwiches

Ingredients for Roasted Aubergine and Pickled Beet Sandwiches

• 1 large aubergine (675g), sliced into 1/2"-thick rounds

• 60ml olive oil

• 1/4 teaspoons smoked paprika

• Kosher salt, ground pepper

• 0 freshly ground black pepper

• 1 garlic clove, finely grated

• 120ml mayonnaise

• 2 teaspoons Sherry vinegar

• 4 spring onions, thinly sliced

• 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large

• 120ml chopped pickled beets

• 60ml chopped pitted oil-cured olives

• 2 tablespoons drained capers

• 1 tablespoon olive oil

• 4 6x4" pieces focaccia, split

• 170g feta, thinly sliced or crumbled

• Ingredient info: Smoked paprika is available at most supermarkets.

How to make Roasted Aubergine and Pickled Beet Sandwiches

Preheat oven to 204°C. Place aubergine 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.

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

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.