Chinese-style baked eggplant with pork

Ingredients:

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

Preparation:

1. Preheat oven to 425°F (218°C). Position the rack in the middle position.
   
   Using a sharp paring knife, lightly score the flesh of each eggplant 6-8 times. Place on a baking sheet and toss with 2 tablespoons of canola oil, season generously with salt and pepper. Place the eggplants cut-side down and roast until they begin to soften and the skin begins to brown, about 15 minutes.
2. Bake the other side. Use a large offset spatula to carefully flip them. Continue baking until the flesh is completely tender and lightly golden brown (about another 15 minutes).
3. Meanwhile, prepare the minced meat.Heat the remaining oil in a large skillet over medium-high heat. Add the pork and 1/4 teaspoon salt. Cook, stirring, until lightly browned and no longer pink, about 5 minutes. Add the white parts of the green onions, garlic, and ginger and cook for 2 minutes, stirring constantly.
   
   Stir in the chili-garlic and soy sauces, balsamic vinegar, 1/2 cup water, and half the green shallots. Cook over medium-low heat for 10 minutes, stirring occasionally.
4. To serve, place the pork on top of the baked eggplant and garnish with the remaining herbs. Serve with noodles.