Roasted Eggplant and Pickled Beet Sandwiches

Ingredients

• 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds
• 1 /4 cup olive oil
• 1 /4 teaspoon smoked paprika
• Kosher salt, ground pepper
• 1 garlic clove, finely grated
• 1 /2 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
• 1 /2 cup chopped pickled beets
• 1 /4 cup chopped pitted oil-cured olives
• 2 tablespoons drained capers
• 1 tablespoon olive oil
• 4 6x4-inch pieces focaccia, split
• 6 ounces feta, thinly sliced or crumbled

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