Mongolian Barbequed Grilled Veal Chop with Grilled Chinese Eggplant

Marinade:

1 cup Spanish-style peanuts, coarsely chopped

12 cloves garlic, finely chopped

4 tablespoons peeled and finely chopped shallots

4 tablespoons chopped fresh cilantro leaves

3 tablespoons peeled and finely chopped fresh ginger

1 cup sherry wine vinegar

1/2 cup hoisin

2/3 cup soy

2/3 cup dark roasted sesame oil

2/3 cup plum sauce

2/3 cup honey

2/3 cup salsa Sriracha

1/3 cup hot chile-infused olive oil

4 (14-ounce) veal chops

Eggplant:

12 Japanese eggplant, sliced in a fan-like shape up to the tip

Kosher salt and freshly ground black pepper

Olive oil, for drizzling and greasing grill

Vinaigrette and Lettuces:

1 1/4 cups canola oil

3/4 cups rice wine vinegar

1/4 cup mirin

1 (2-inch) piece fresh ginger, peeled and minced

Freshly ground black pepper, to taste

6 small handfuls mesclun leaves, washed and kept cool on toweling