Roasted Eggplant and Pickled Beet Sandwiches

Name: 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