Heat the wok with oil, add eggplant and pan-fry them until medium well. Add seasonings and cook until done. Serve and sprinkle with remaining chopped spring onion.
After cutting the eggplant, soak it in water to prevent oxidation and blackening.
Choose minced pork with 70% lean meat and 30% fat, so it tastes better.
Add some cornstarch when stuffing the eggplant so the fillings don't fall out easily when cooking.