When I'm in the mood for a reuben, its pretty much the only thing i want. Feeling completely uninspired by the typical vegetarian standby 'tempeh' or 'seitan' reuben, I created a smokey and umami eggplant reuben. This is a great recipe for cleaning out the fridge and satisfying that reuben fix. —kat gans
Sliced Rye Bread
Slices Swiss Cheese
Sauerkraut (red is OK!)
Russian Dressing (recipe below)
Butter for frying
Large red onion
In This Recipe
For the eggplant:
Slice the eggplant into 1/4-1/2 rounds. In a small bowl mix together the soy sauce, olive oil, smoked paprika, and garlic powder. Dip each slice in the soy sauce mixture about 10 seconds per side or until saturated. Place slices on a baking sheet and bake on 350° for 20-25 minutes flipping half way through. The slices should be fully cooked and a bit mushy but still together.
For the assembly:
Take baked eggplant and layer on a slice of rye bread, how much is up to you! Pile on some sauerkraut. (I've used local fermented red sauerkraut and the stuff from the can and both are excellent.) Top with swiss cheese. Slather the other slice of rye with Russian dressing and close the sandwich.
Add a liberal amount of butter to pan and grill each side until crispy and cheese is melted!
Mix all the above together! I've made this dressing a bunch of times just from things on hand, feel free to substitute ingredients based on your cupboard.