Wash eggplants, cut off stem ends at an angle, discard stem ends.

At an angle, parallel to the first cut you made, about 1/2 inch away make another cut, but don't cut all the way through. The next cut, go all the way through, to make a sandwich. Repeat this step until the eggplants are all cut.

If using regular onion, cut it in half; finely chop one half. Cut the other half into wedges. In a small bowl, mix the finely chopped onion (or green onions), pork and remaining ingredients together, and mix well.

Add the onion wedges when you get all the eggplant pieces into the pan.

Serve with soy sauce.