Preheat oven to broil. Rinse and cut eggplant lengthwise into four ½-inch-thick slices to resemble steaks. Pat eggplant slices dry with a paper towel. Mince the garlic and chiffonade the parsley and rosemary. Halve the lemon. Cover cashews with 2/3 cup of cold water and allow to soak for 20 minutes.

In a large, shallow dish, whisk together the liquid smoke, 1 Tsp. of the balsamic (reserving the rest for the cashew cream), smoked paprika, minced garlic, and salt and pepper to taste. Nestle the steaks in the mixture and brush both sides with marinade. Allow at least 10-15 minutes.

Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1/2 -inch. Blend on high for several minutes until very smooth. If you need a little more viscosity, feel free to add a Tbsp more water. Gradually add remaining balsamic vinegar and juice of one lemon to taste and salt and pepper. Place in fridge to chill before serving.

On a baking sheet prepared with parchment or a silicone baking mat, arrange the eggplant steaks. Broil for 4-5 minutes. Remove from oven and brush with remaining marinade, ensuring minced garlic sticks to steaks. Broil for another 4-5 minutes, until caramelized.

Heat a small skillet over medium heat. Add the pinenuts (no oil) and move the pan around consistently (to prevent burning). Pinenuts should be lightly browned and aromatic, about 3 minutes. Remove from pan and heat and set aside.

On a plate, arrange a bed of arugula. Atop the arugula place one eggplant steak and slather with a dollop of cashew cream and a few leaves of fresh argula. Top with another eggplant steak and more cashew cream, forming a stacked tower. Garnish with a sprinkle of toasted pine nuts.