Toss eggplant pieces through 2 tablespoon of oil and spread it out in a single layer on a large, lined baking tray. Grill/broil at 220°C/430°F for 15 minutes or until edges are golden. No need to flip halfway through.
With 5 minutes left of grilling/broiling, get started on the remaining ingredients. Fry garlic on medium heat with the remaining 1 tablespoon of oil on a large skillet/non-stick pan on the stove.
Once the garlic is lightly golden, about 2 minutes, add pork mince into the pan and saute on high heat. About 1 minute or until brown but not yet cooked through.
Add shaoxing wine, allow it to reduce by half then add soy sauces, sugar and white pepper. Cook on medium heat, stirring constantly for about 1 minute.
Eggplant should be golden by now, remove from oven and add it straight into the pan with the pork mince sauce. Cook on medium-low heat for about 6 minutes, stirring every minute. Do not add any water at any point! (note 4) Remove from heat.
Sprinkle finely sliced spring onions and serve with freshly steamed rice.