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Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside.
Slice each eggplant in half lengthways. Using a sharp knife, make 1cm-deep cuts in eggplant flesh.
Place eggplant, cut side up, in a bamboo steamer over a wok of simmering water. Steam, covered, for 20 to 30 minutes or until tender. Roughly chop.
Drain wok and wipe dry. Heat wok over high heat until hot. Add oil and swirl to coat.
Add eggplant and stir-fry for 10 to 15 minutes or until golden. Using a slotted spoon, transfer to a plate.
Add garlic and chilli to wok. Stir-fry for 1 minute.
Add mince and stir-fry for 5 minutes or until browned.
Return eggplant to wok. Add soy sauce mixture and coriander. Stir-fry for 2 minutes or until thickened slightly.
Serve with rice.