Name: Eggplant Reuben Sandwich
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 null eggplant; 2 null bay leaves (crumbled); 0.5 tbsp whole mustard seeds; 0.5 tbsp peppercorns; 1 tsp coriander; 1 tsp ginger; 0.25 tsp cinnamon; 0.25 tsp cardamom; 0.25 tsp ground cloves; 2 cup water (filtered); 0.5 cup white vinegar (distilled); 2 null garlic cloves (fresh, minced); 1 tsp instant coffee; 0.25 cup coconut sugar; 1 tbsp bouillon (vegan beef-flavored); 1 null beet (medium, peeled and diced); 1 tsp liquid smoke; 4 slice rye bread (or gluten-free bread); null null vegan russian dressing; null null sauerkraut; null null vegan swiss cheese (or another similar flavor (optional))

Instructions

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1

Peel the eggplant (1) and cut into 0.25 inch to 0.125 inch thick slices. Too thick will make it soggy, too thin will dry it out. Place slices into a large glass bowl or resealable plastic bag.
2

For the marinade, add leaves, crumbled (2 bay), whole mustard seeds (0.5 tbsp), peppercorns (0.5 tbsp), coriander (1 tsp), ginger (1 tsp), cinnamon (0.25 tsp), cardamom (0.25 tsp), ground cloves (0.25 tsp), filtered water (2 cup), distilled white vinegar (0.5 cup), minced garlic cloves (2 fresh,), instant coffee (1 tsp), coconut sugar (0.25 cup), vegan beef-flavored bouillon (1 tbsp), peeled and diced beet (1 medium,), and liquid smoke (1 tsp) to a nonstick pot. Toast dry spices over medium-high heat for 1 minute until fragrant. Add remaining marinade ingredients and whisk well.
3

Bring marinade mixture to a boil, then simmer for minute (1). Pour hot marinade over the eggplant. Stir to evenly distribute the beet pieces. Seal the bag/bowl and refrigerate overnight to marinate.
4

After at least 8 hours, preheat oven to 400F (200C). Remove eggplant from marinade (it should be bright pink) and arrange evenly on a greased or lined baking tray (use 2 trays if needed for space). Bake for [25-35 minutes] until moisture evaporates and eggplant is slightly browned. (Optional: save pickled beet pieces for serving.)
5

To assemble each sandwich, place swiss cheese (2 vegan) slices on rye bread (1 slice). Toast the bread until the cheese melts. Layer the untoasted [rye bread] slice with [vegan russian dressing], [sauerkraut], and half of the cooked eggplant slices. Top with the cheesy slice. Serve and enjoy!