Cut the eggplants into 2 cm thick slices. And then divide into two halves from the center.
Mix egg, ground pork, salt, ginger and scallion well in a large bowl and set aside.
Place the filling into the eggplant box one by one.
Prepare another large bowl. Add cornstarch, flour and egg to make the coating.
Coat each eggplant box one by one.
Heat up cooking oil in wok. Place the eggplant one by one to deep-fry until you can see the surface becomes slightly golden blown and you can see the laces on the edges of the eggplant boxes.
In another small bowl, mix all the ingredients for Chinese garlic sauce in. Set aside.
Heat up cooking oil in another pan. Add Chinese garlic sauce to stir-fry until you can smell the aroma. Return the fried eggplants and mix well with the sauce.
Transfer to serving plate and garnish some chopped spring onions