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.