1tablespoonVadouvan(start with 1 tsp. of packaged vadouvan or curry powder)
1/2small green chileseeds removed and minced
1/2teaspoonwhite 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.