Prepare the eggplants by removing the calyx while keeping the stem intact. Peel the skin in vertical stripes using a peeler, make one slit lengthwise, and soak in water. Pat dry.

Heat 2 tbsp of salad oil in a frying pan over medium heat. Add the eggplants and cook while rolling until the skin turns vibrant. Place the slit side up, cover, and steam over low heat for about 20 minutes until tender.

In another frying pan, heat 1 tsp of salad oil over medium heat. Add ground pork and cook until the color changes. Add the remaining seasoning ingredients and stir until thickened to create the miso meat sauce.