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
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
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
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