Roasted Eggplant and Pickled Beet Sandwiches

INGREDIENTS

• 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds
• 1/4 olive oil
• 1/4 smoked paprika
• Kosher salt, ground pepper
• 1 garlic clove, finely grated
• 1/2 mayonnaise
• 2 Sherry vinegar
• 4 scallions, thinly sliced
• 1 mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
• 1/2 chopped pickled beets
• 1/4 chopped pitted oil-cured olives
• 2 drained capers
• 1 olive oil
• 4 6x4-inch pieces focaccia, split
• 6 feta, thinly sliced or crumbled