Chinese Eggplant Salad

seriouseats.com

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2 small Chinese eggplant (about 12 ounces; 340g total), trimmed and cut into 2-inch lengths (see note)

2 tablespoons (30ml) distilled white vinegar

3 tablespoons (45ml) Chinese light soy sauce

1 ½ tablespoons (22ml) seasoning oil from the Chinese all-purpose vinaigrette recipe

1 ½ tablespoons (22g) chili pepper oil, such as Fly By Jing

1 tablespoon (15ml) Chinese Zhenjiang (black) vinegar

1 tablespoon (12g) granulated sugar

3 medium cloves garlic (15g), minced

1 scallion green (10g), sliced thinly on a bias

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