For the marinade: In a large bowl, combine the peanuts, garlic, shallots, cilantro, ginger, vinegar, hoisin, soy, sesame oil, plum sauce, honey, Sriracha, and hot chile-infused olive oil and mix well. Add the veal chops and marinate the chops 6 to 12 hours, covered, in the refrigerator. For the vinaigrette: Mix the canola oil, rice wine vinegar, mirin, minced ginger, and black pepper. Add the lettuces just before serving. Reserve covered and chilled. To Serve: Heat a grill. Grease the grill. Remove the chops from the marinade and grill them to the desired temperature. Drizzle the eggplant with olive oil and grill the eggplant simultaneously. Place the veal on a plate and the eggplant next to it. Dress the lettuces with the vinaigrette and drape them over the veal chops where the meat meets the bone.
Recipe courtesy of Norman Van Aken