Chilled Eggplant Salad

Ingredients

• For the seasoning oil:
• 1 teaspoon whole Sichuan peppercorns, reddish husks only and stems and black seeds discarded
• 1 dried chile, such as tianjin, stemmed
• 1 dried bay leaf
• 1/2 star anise pod
• 1/2 cup (225 grams) neutral-flavored oil, such as peanut, canola, soybean, or vegetable
• 1 scallion, ends trimmed cut into 1-inch segments
• 1 small shallot, thinly sliced
• 1 (1/2-inch) knob fresh ginger, peeled and sliced thinly into coins
• 4 garlic cloves, smashed
• For the eggplant:
• 2 small Chinese eggplants, trimmed and cut into 2-inch length batons (see note)
• 2 tablespoons distilled white vinegar
• 3 tablespoons Chinese light soy sauce
• 1 1/2 tablespoons seasoning oil (see above)
• 1 1/2 tablespoons chili crisp, such as Fly By Jing
• 1 tablespoon Chinese Zhenjiang (black) vinegar
• 1 tablespoon granulated sugar
• 3 garlic cloves, minced
• 1 scallion, thinly sliced on a bias

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