EDIT:

use 1 full lb of pork

use 1 Tb of garlic black bean sauce instead of doubanjiang

extra ginger

Ingredients
4 long Asian eggplants
pinch of salt
1/2 cup minced pork (used .75 lbs)
2 teaspoon minced ginger
1 tablespoon Chinese cooking wine
a small pinch of salt
6 tablespoons cooking oil, divided
4 garlic cloves, sliced
2 thumb ginger, sliced
4 green onions, white half and green half divided
1 tablespoon doubanjiang (豆瓣酱)
2 tablespoon light soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil

Instructions

Remove the ends of Asian eggplants and then cut into small slices (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.

Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.

Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.

Add marinated pork in to stir-fry until the color changes into white. Transfer out.

Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, until wilted and cooked. Then add doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.

Garnish chopped green onion (green parts) and serve with steamed rice.

Notes
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.

Serving size: 4

From: http://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/

also try:
http://www.chinasichuanfood.com/shrimp-egg-foo-young/
http://www.chinasichuanfood.com/chinese-roasted-chicken/
http://www.chinasichuanfood.com/homemade-peking-duck/