Wash and cut 1 stick of scallion and 3 small eggplants. Set scallion aside
Pour 2 tbsp of oil into your wok, fry the eggplant till soft on medium heat. Set aside
Pour additional oil into wok if needed, fry minced ginger and garlic till fragrant
Add the ground pork and sesame oil into the wok and stir fry on high heat till it changes color. Once it does, add the doubanjiang, soy sauce, and cornstarch slurry
Add the pan fried eggplants and scallions you have set aside into the wok. Stir fry a bit till sauce thickens then serve