Finely chop the onion and carrot.

Peel parts of the eggplant and cut into bite-sized pieces.

Heat vegetable oil in a frying pan, add ground pork, carrot, onion, garlic, ginger, and a pinch of salt, and stir-fry over high heat.

Stir-fry until the moisture from the ingredients evaporates, then add the eggplant and continue to stir-fry until everything is slightly tender.

Add the ingredients marked with ★ and stir-fry over high heat until the liquid evaporates. Adjust the taste with salt at the end.

Serve over rice and garnish with deep-fried eggplant and parsley if desired.