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In a small bowl, mix the sauce ingredients together.
Finely chop the scallion, then combine with minced pork, grated ginger, and soy sauce in a bowl, mixing until sticky.
Slice the aubergines lengthwise into 3-5 mm thick slices, sprinkle with salt, and let sit for 5 minutes. Wipe off excess moisture with kitchen paper, then lightly dust with cornflour.
Spoon the pork filling onto one end of each aubergine slice and fold in half.
Heat oil in a pan over medium heat and sear the stuffed aubergines until browned on both sides. Pour in the sauce, cover, and steam-fry for 3 minutes until cooked through.
Plate up and spoon the remaining sauce over the top.