Eggplant. Does that word entice you or does it make you shudder and gag? What about pickled beets? Is that sexy-talk or nightmare city? Eggplant doesn't regularly show up in my shopping basket at the market, but when I saw this recipe on my Facebook feed, my interest was piqued and I began to crave it. I picked up a few small, taut and shiny aubergines and headed home to my multiple jars of pickled beets. Yes, multiple (very large) jars of pickled beets- courtesy of Costco and my BUY ALL THE PICKLES! tic that acts up for every shopping trip. This sandwich is complex in flavor but not in preparation or cooking. The roasted eggplant is deeply luscious and sweet; the beets and herbs are bright and merry, and the sherry-garlic mayonnaise is a punchy creamy spread that deliciously pools in the crannies of the bread. This messy and loose vegetable sandwich delivers so much flavor despite it's very humble ingredients.

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Roasted Eggplant and Pickled Beet Sandwich