Hot Eggplant and Seitan Open-Face Sandwiches

  • Servings : 4

I was imagining possible ways to use seitan when this combination came to me. Even my eighty-four-year-old mother enjoyed it. If you have any fresh shiitake mushrooms, they would go well too; slice them and add them to the sauce.


  • 1 medium-size eggplant
  • 3 tablespoons almond or extra-virgin olive oil
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon sea salt
  • 1 cup tomato purée
  • 1/4 cup hoisin sauce
  • 1 tablespoon dark agave nectar
  • 8 ounces seitan, cut into 1/2-inch-thick slices
  • 4 large slices sourdough bread or your favorite French bread
  • 8 scallions, thinly sliced
  • 1 tablespoon sesame seeds


Step 1

Preheat the oven to 450 °F. Put a baking pan on the middle rack. Heat a stovetop grill over high heat.

Step 2

Prepare the eggplant while the oven and grill are heating. Cut a lengthwise strip off both sides of the eggplant to expose the flesh. Cut the eggplant into 4 thick slices parallel to the cut sides. Combine the almond oil with 1 teaspoon of the sesame oil in a small bowl. Brush the eggplant slices very lightly on both sides with about half of the oil mixture. Arrange them in a single layer on a plate or tray. Sprinkle both sides of the eggplant slices with the salt.

Step 3

Put the eggplant on the hot grill and cook for about 5 minutes on each side. Transfer the eggplant to the baking pan in the oven. Keep the grill hot.

Step 4

To make the sauce, combine the tomato purée, hoisin sauce, agave nectar, and remaining teaspoon of sesame oil in a small saucepan over medium heat.

Step 5

Toss the seitan slices with the remaining oil mixture. Put them on the grill and cook for about 3 minutes on each side.

Step 6

Toast the bread slices and put one slice on each plate. Put an eggplant slice on each piece of toast. Divide the hot seitan and sauce among the 4 slices, covering the eggplant. Sprinkle with the scallions and sesame seeds.

Serve at once.

Nutritional Info

Per serving:

  • Calories

  • Fat

    15 g
  • Protein

    49 g
  • Carbohydrates

    37 g
  • Fiber

    5 g
  • Sodium

    646 mg
  • Omega-3 Fatty Acids

    0.08 g

Recipe Source: Speed Vegan
Reprinted with permission from the publisher, the Book Publishing Company.
Photograph © Alan Roettinger.

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