In a 9x13 casserole dish, toss cubed eggplant with 2 tablespoons of peanut oil until well-coated and bake for 30 minutes.
Combine mushrooms, pork, salt, pepper, garlic, ginger in a medium bowl and combine.
While eggplant is baking, combine all sauce ingredients and whisk until smooth.
Heat remaining oil in a large nonstick skillet over medium high heat. Add mushroom mixture and sauté for about 10 minutes. (Mushrooms will release a lot of water - continue to sauté until the majority of the water evaporates).
Turn heat under skillet to low. Remove eggplant from oven and add to skillet. Pour sauce over mixture and stir for 1-2 minutes to combine. Remove immediately from heat, before sauce caramelizes.
Serve immediately with butterhead lettuce leaves for wrapping and bowls of cilantro, peanuts and pepper for garnish.