ROASTED EGGPLANT & PICKLED BEET SANDWICH

Friends, neighbors and saying good bye and good luck.....

Today our Circle of Friends hosted a potluck lunch for our friend and neighbor Cheryl. Cheryl is moving to the Lower Mainland area to finally join her husband  where  he has started a new job.

I have always been the one that 'moves away', goes on a new adventure so it is very strange to actually have to be sending someone else off on their new adventure .

I moved away from family the very first time 9 months after marrying my husband. This move was only 2 1/2 hours away  but it was the first. Six moves/adventures later and 1700 km away and then to all four corners of British Columbia, I am saying goodbye and good luck to a friend.

When you live away from family, if you are fortunate (as I have been) your new friends become your 'family'. They are there for  that 'cup of sugar', for a walk along the ocean, feed your cat/s when you are away, give you hugs when you need them most.

It is always sad to see friends move on, but having the chance to have grown together is something I never regret, it is through our friendships that we learn and grow.

We gathered together to celebrate her new adventure with a lovely meal, laughs, stories . Once the date was set, ideas came through for a menu....I'll make an appetizer and a salad, I'll make another salad, I'll bring dessert and I'll bring a main course.....these were the replies and amazingly everything came together with a perfect blend of flavours!

I chose to make a sandwich, Roasted Eggplant and Pickled Beet Sandwich,  I've adapted the recipe by Saltie in Brooklyn, NY it had all the flavours that the Circle of Friends enjoy and also was vegetarian.   I also baked my own Focaccia (see recipe below).

A beautiful looking sandwich.... Roasted Eggplant and Pickled  Beet

The ingredients you will need for the filling

Ingredients, all chopped, diced, crumbled and ready to go

The eggplant before slicing and roasting.....so beautiful

 

Eggplant, sliced seasoned and roasted in the oven

 The fresh herbs sliced and waiting



The ingredients for the spread - the finished spread is ready

My freshly baked focaccia, cooled and waiting to be  sliced and filled

 The assembled sandwich ready to  be sliced into servings



  

Plated and waiting for the ladies to sample.

Roasted Eggplant and Pickled Beet Sandwiches

Makes 4-6 main course servings

Ingredients

1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds

¼ cup olive oil

¼ teaspoon smoked paprika

Kosher salt, ground pepper

1 garlic clove, finely grated

½ 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

½ cup chopped pickled beets

¼ cup chopped pitted oil-cured olives

2 tablespoons drained capers

1 tab2 tablespoons drained caperslespoon olive oil

4 6x4-inch pieces focaccia, split

6 ounces feta, thinly sliced or crumbled

Ingredient Info

Smoked paprika is available at most supermarkets.

Preparation

Preheat 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.

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

Roasted Eggplant and Garlic Mayo

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

Beet Salad and Assembly

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.

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

Pam's Focaccia Recipe

2 3/4 cup flour

2/3 c warm water

2 Tbsp Olive oil

2 1/4 tsp yeast

1/4 tsp salt

1 tsp sugar

Dissolve the yeast in 1/3 cup of the water and the sugar,

Combine flour and salt and then add the olive oil and proofed yeast

add the remaining water little by little. Knead for 10 minutes or until smooth.

Transfer to a bowl cover with plastic wrap and let rise in a warm place until doubled (aboutt 2 hours)

Deflate dough and roll out onto greased cookie sheet with your hands. Pressing down gently but evenly.

Cover an d let rise for 30 minutes, brush with a bit of olive oil and sprinkle with oregano, rosemary and salt ( opt)

Bake in a pre heated 425 oven for about 20 minutes.

Hold on to what is good, even if it is a handful of earth.

Hold on to what you believe, even if it is a tree which stands by itself.

Hold on to what you must do, even if it is a long way from here.

 Hold on to life, even when it is easier letting go.

 Hold on to my hand, even when I have gone away from you.
Pueblo Blessing