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Roasted Eggplant and Pickled Beet Sandwiches
Ingredients
  • subheading: For the Pickled Beet Salad:
  • 4 large beets, steamed and cut into small chunks. Directions on steaming, below.
  • 1 shallot, sliced
  • ¾ cup red wine vinegar
  • ⅛ cup water
  • 1 cinnamon stick
  • 8 to 10 whole peppercorns
  • 2 tablespoons granulated sugar
  • pinch of kosher salt
  • 2 scallions, thinly sliced
  • 2 tablespoons drained capers
  • 1 tablespoon olive oil
  • 1 cup of fresh tender herb leaves, torn (Julie used flat leaf parsley and dill)
  • subheading: For the Garlic Mayo:
  • ½ cup mayonnaise
  • 2 teaspoons white balsamic vinegar
  • 1 glove garlic, finely grated
  • subheading: For the Roasted Eggplant and Sandwich Assembly:
  • 1 large eggplant, sliced into ½ inch thick rounds
  • ½ cup olive oil
  • ¼ teaspoon paprika
  • salt
  • freshly ground pepper
  • 4 6x4 inch pieces of focaccia bread, split and toasted
  • 6 ounces of crumbled feta cheese
Steps
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