Baked eggplant with spicy pork

Ingredients:

• 6 medium Japanese eggplants (about 450 g), cut in half lengthwise
• 1/4 cup canola oil
• 450 g of minced pork
• 1 bunch green onions, thinly sliced ​​(white parts separated from green parts)
• 6 cloves garlic, crushed
• 5 cm ginger root, peeled and finely grated
• 2-4 tbsp garlic chili sauce (or sambal oelek)
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• Boiled white rice, for serving

Preparation:

1. Preheat oven to 220°C with a rack in the middle position.
2. Using a sharp knife, lightly pierce the flesh of each eggplant 6-8 times. Place the eggplants on a baking sheet, drizzle with 2 tablespoons of oil, and season generously with salt and pepper. Turn cut-side down and bake until the eggplants begin to soften and the skins begin to brown, about 15 minutes. Using a large spatula, carefully flip the eggplants and bake until the flesh is completely tender and golden brown, about 15 minutes more.
3. Meanwhile, prepare the pork.:
   
   Heat the remaining oil in a large skillet over medium-high heat. Add the pork and 1/4 teaspoon salt. Cook, breaking up the ground pork, until lightly browned and no longer pink, about 5 minutes. Add the white part of the green onion, garlic, and ginger and cook for 2 minutes, stirring constantly.
4. Add chili garlic sauce, soy sauce, vinegar, 0.5 cups of water, and half of the green onions. Simmer over medium heat, stirring occasionally, for 10 minutes.
5. To serve, place the pork on top of the baked eggplant and sprinkle with the remaining green onions. Serve with rice.