Chinese-Style Spicy Eggplant Salad | Freshcepies | Umami

Ingredients

• 1 1/2 pounds medium Chinese eggplants (about 3)
• 2 tablespoons distilled white vinegar
• 4 small fresh red chiles, such as Thai chiles
• 3 cloves garlic
• 1 medium scallion
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground Sichuan peppercorns
• 1 tablespoon vegetable or peanut oil
• 1 tablespoon soy sauce
• 1 tablespoon Chinese black vinegar
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt