Vegan Eggplant Caprese Salad with Lemon Pepper Brazil Nut Cheese

Name: Vegan Eggplant Caprese Salad with Lemon Pepper Brazil Nut Cheese
Ingredients: 1 medium sized eggplant; Olive oil; 5 heaping cups baby romaine lettuce; 1 cup cherry tomatoes, halved; Small handful basil leaves, sliced thin; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; For the Lemon Pepper Brazil Nut Cheese; 1 cup brazil nuts, soaked overnight and drained of water; 1 clove garlic, minced; 3 tablespoons freshly squeezed lemon juice; 3/4 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/4 cup water (plus extra, as needed)