4 scallions, thinly sliced1/4 cup chopped pitted oil-cured olives6 ounces feta, thinly sliced or crumbledPreheat oven to 400°. 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.Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.Hide Nutritional Content 4 servings, 1 serving contains: Calories 700 Fat 51 Saturated Fat 10 Cholesterol 35 Carbohydrates 50 Dietary Fiber 10 Total Sugars 6 Protein 15 Sodium 1430
meatless is so good!!
You disgust me.
Very true! Don’t miss it one bit!
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