Course: lunch
Cuisine: American
Keyword: aubergine, beetroot, rye bread, sauerkraut, Swiss cheese
Note 1.
The aubergine should be sliced roughly the same thickness as deli-cut meats. This means that it will cook really quickly in the griddle pan. You will get a little bit of bite from the skin of the aubergine but otherwise it will melt in your mouth like soft, slow cooked beef.