Chinese Eggplant Salad

Name: Chinese Eggplant Salad
Ingredients: 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 1/2 tablespoons (22ml) seasoning oil from the Chinese all-purpose vinaigrette recipe; 1 1/2 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