To slow down any browning, fill the sink or a large bowl with cold water and salt before you start.
Cut off each end of the vegetable and peel the skin like so:Peel from one end of the eggplant to the other, then move to the right of the peeled skin. Leave the next part of skin on about the width of the previous peel.Move to the right of the unpeeled skin and peel it from top to bottom. Repeat until the whole eggplant has a striped pattern of skin on and skin off.
After the peeling, slice the eggplants 1 1/2 cm or 1/2″ thick and place each slice directly into the cold salted water.
Drain the eggplants from the water and let it dry in a colander, then set your wok on high heat.
Add 5 tbsp cooking oil in. When the oil is hot, throw in the eggplants and stir in the salt.
Add the water to let the eggplants soften faster. This should take roughly 5 minutes, but you can remove them from the heat when they have reached a firmness you prefer.
When mostly cooked, transfer the eggplants into a bowl. Save the water in the wok in a separate bowl to use as a foundation to the sauce.
Add 4 tbsp oil into the hot wok, giving it a minute to heat up. Add the garlic and stir for 30 seconds before adding in the mince.
Use your stir frying utensil to separate the pork so that it stays minced rather than becoming a patty.
Season the mince by adding in the oyster sauce and chicken bouillon. Mix it well.
Pour the cooked eggplant back in and stir until all is well combined, then pour the saved water in. Let it simmer with the lid on for 10 minutes.Note: Adding the water in is entirely optional. If you prefer less or no sauce, skip adding the water.
To finish, drizzle with the sesame oil, stir it in and serve as is with rice!