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5 from 3 votes

Grilled Eggplant with Vadouvan-Cashew Cream Sauce

I used small white eggplants from my garden, but any kind of small eggplant will do.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Vegan
Servings: 4
Calories: 99kcal
Author: Susan Voisin


  • 2 small eggplants
  • 2/3 cup plain soy milk or other non-dairy milk
  • 1/2 tablespoon nutritional yeast
  • 1 tablespoon cashews
  • 1 tablespoon Vadouvan (start with 1 tsp. of packaged vadouvan or curry powder)
  • 1 large tomato
  • 1/2 small green chile seeds removed and minced
  • 1 clove garlic minced
  • 1/2 teaspoon white balsamic vinegar
  • salt and pepper


  • Cut off the tops and bottoms of the eggplants and slice them into 1/2-inch slices. If you like, you may salt the eggplants and allow them to "weep" for half an hour before rinsing and proceeding with the recipe; I did not bother with this.) Sprinkle with salt and pepper, and cook on a well-oiled grill pan until browned on both sides and soft in the middle. (You may also broil or bake the eggplant.)
  • While the eggplants are cooking, make the sauce by blending the soymilk, nutritional yeast, cashews, and vadouvan in a small blender. Pour into a saucepan, add salt to taste, and bring to a boil. Turn down to very low and keep warm until eggplants are ready.
  • Chop the tomato and add the garlic, chile pepper, and vinegar. Add salt and black pepper to taste.
  • Assemble on appetizer plates by layering a spoonful of sauce followed by three slices of eggplant with a little sauce between each slice. Top with the tomato mixture and enjoy.


Makes 4 appetizer-sized servings.


Serving: 1serving | Calories: 99kcal | Carbohydrates: 18g | Protein: 5g | Fat: 2g | Sodium: 48mg | Fiber: 7g