Remove the ends of the eggplants and cut them into bite-sized pieces.
Stir salt in a bowl of water, just enough to cover the eggplants. Add eggplant pieces and brine for 15 minutes. You may add a weight on the eggplants to ensure they are fully submerged. Drain, allow to dry (or pat them dry), then set aside.
In a bowl, mix the sauce ingredients together thoroughly.
Heat 1½ tbsp oil in a nonstick pan, turning the pan to coat evenly. Add the eggplants and cook for 9-10 minutes, until eggplants are softened. Transfer to a plate.
Pour the remaining tbsp of oil onto the same pan, then add the garlic and ginger. Stir for 30 seconds.
Add the ground pork, using a spatula to stir and break up the pork into smaller pieces. Cook until no longer pink.
Return the cooked eggplants to the pan and stir to combine with the pork.
Add Shaoxing wine.
Give the sauce mixture a good whisk to loosen up the corn starch, then pour into the pan.
Immediately stir the sauce with the eggplants and pork, until sauce thickens (about 1 minute).
Top with scallions and serve over rice.
