Finely cut green onions, grate ginger, crack the egg, and mix them with ground pork. Add vegetable oil, then light and dark soy sauce. Beat the mixture vigorously after adding each liquid until absorbed. The final mixture should be more or less sticky.
Halve the eggplant lengthwise. Cut each half into thick slices. Then make a deep slit in each slice to make a pocket within the eggplant’s flesh.
Fill each eggplant pocket with some of the meat mixture. Then close it by pressing gently.
Put stuffed eggplant pieces into the steamer. Add star anise and Sichuan peppercorns to the broth.
Steam for approx. 20 min. Garnish with green onion. Enjoy! (Optional: As a sauce, dilute some light soy sauce with steam broth. Coat the dish with it.)