Spicy Pork and Roast Eggplant

1		eggplant
1  tablespoon		avocado oil
8		bunch green onions
4		clove garlics
2  tablespoons		ginger root
1  lb.		ground pork
1/4  cup		soy sauce
1/4  cup		balsamic vinegar
2  tablespoons		chili garlic paste

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Preheat oven to 400. Cut eggplant in half and prick skin with fork several times. Coat cut side with oil and season with salt and pepper. Roast on baking sheet cut side down until soft and skin it brown, about 15-20 minutes.

Heat remaining oil in pan over medium high heat. Add the white parts of the sliced onions, minced garlic and ginger and pork. Cook, stirring constantly, until the pork is cooked through. Reduce heat and add half the sliced green part of the onions, soy sauce, vinegar and chili paste. Simmer on medium low for about 15 minutes until reduced and "saucy".

Spoon pork over eggplant. Serve with rice.