I had heard of using eggplants as pizza crust (may or may not do in the future) but I decided to try to make open-face [almost] reubens instead. Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > posts > 2014 > 01 > 20140114_200726_open-face-almost-reubens-on-eggplant-with-home-made-thousand-island-dressing.html
Open-Face [Almost] Reubens on Eggplant with Home Made Thousand Island Dressing
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I had heard of using eggplants as pizza crust (may or may not do in the future) but I decided to try to make open-face [almost] reubens instead.
I sliced an eggplant into about 1/4 to 1/3 thick slices (thicker than thickest mandoline setting). I pammed it, then sprinkled it with salt, pepper, and caraway (to fake rye bread flavor). I roasted it at 400 for 12 minutes. I then flipped them and did the same seasonings and roasted them for 5 minutes.
I then topped the eggplant slices with home-made fat free thousand island (see below), then [heated] sauerkraut, then pastrami (Hillshire Farms brand), then slices of swiss-cheese. The pastrami was 7 ounces which is a little bit less than I wanted but to be honest, it was enough. I roasted them for other 5-7 minutes to melt and heat it all
The dressing was from the recipe below. I upped the relish to a full tbsp since it needed it. I also did use low-sugar ketchup since I had it. The dressing was pretty good though I do not recall how other commercial ones. This was pretty easy and good though so I'd do it again.
Overall, they were pretty good. Nowhere near as good as a_real_ reuben, but good enough for dinner and was certainly healthier. I actually calculated the points below too. Iwould do it again for sure though two slices of rye bread wouldn't have been too many more calories/points that I may just consider that next time.
(oh, I also had leftover squash)
Fat Free Thousand Island Dressing (from Ari's Menu)
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Original Wordpress ID and Date: 7142, 2014-01-14_200726