Sichuan Eggplant Salad With Sesame Dressing

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6 Chinese eggplants (about 6 inches long)


2 tablespoons peanut oil

1 inch-long lump of fresh ginger, grated

3 cloves garlic, finely minced

2 tablespoons Asian sesame paste

1/2 teaspoon salt

1 teaspoon sugar

3 tablespoons dark soy sauce

3 tablespoons balsamic vinegar or red wine vinegar

1 tablespoon Asian sesame oil

1 teaspoon hot chile oil, or to taste

Chopped green onions or fresh cilantro for garnish

1 tablespoon toasted sesame seeds

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