blisteringlydrunk

food amongst family and friends

Smoky Eggplant and Pickled Beet Sandwich April 4, 2013

Filed under: Mains,Sandwiches,Vegetarian — blisteringlydrunk @ 8:37 pm
Tags: , , , , ,

Eggplant SandwichI have so many new recipes to post! I will try to get them all on here, but today you’re getting a sandwich. It’s simple, it’s vegetarian, it’s packed with fresh herbs, it’s healthy, it’s satisfying….and it’s a fantastic way to use up your pickled beets before the next crop is ready to be pickled! I used golden beets and brioche burger buns – any variety of pickled beet will work and you just need to find a bun or sandwich bread that is soft (a chewy crust would not be ideal here). Potato buns, focaccia, brioche and soft dinner rolls would work well. I also used a tahini sauce in place of the garlic mayo….it worked, but I think the mayo would be better. If you’re mayo adverse, a tapenade with extra garlic would be really nice.

Enjoy!
Katie

makes 4 hearty sandwiches, barely adapted from Bon Appetit

Eggplant and Mayo:

1 large eggplant (1 1/2 pounds), sliced into 1/2 inch thick rounds
1-2 T  olive oil
1/2 t smoked paprika
salt and pepper
1 garlic clove, minced
1/2 cup mayonnaise
2 t Sherry vinegar

Preheat oven to 400°. Line a rimmed baking sheet with foil, then spread 1 T oil right onto the foil covered pan. Place eggplant slices on the pan in a single layed and rub the top side of each slice with a little extra oil (or spray with Pam). Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes, flipping halfway through.

Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

Do ahead: the eggplant and mayo can be made one day ahead and refrigerated.

Beet Salad and Assembly:

6 green onions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), chopped
1/2 cup chopped pickled beets
1/4 cup chopped olives
2 T capers, drained
1/2 T olive oil
4 buns or 8 slices bread
6 ounces feta, thinly sliced

Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
Spread cut sides of bread with garlic mayo (or tapenade). Top one slice of bread with eggplant, feta, beet salad and a second slice of bread.

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2 Responses to “Smoky Eggplant and Pickled Beet Sandwich”

  1. leroywatson4 Says:

    Cor, nice looking stack there. Thanks for sharing, great to find you here. Im looking forward to having a look around. Peace, lee

  2. Rita Says:

    this makes me hungry


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