Place the eggplant into a large bowl and mix with the salt.  Place into a steaming basket and set aside.  Add 3cm high level water into a saucepan to fit under the steamer, bring to the boil on high heat and then place eggplant over the top.  Cover with a lid and steam for 12 minutes, then set aside.

In a jug, mix together the mirin, soy sauce, kecap manis, sesame oil, rice vinegar and salt.

Add half the peanut oil to a large fry pan on high heat, saute the spring onions, ginger and garlic for 5 minutes, stirring often until the garlic starts to golden.  Set aside.

Pour remaining peanut oil into pan and add the pork mince, fry for 3 minutes stirring to break up the meat.  Pour in the sauce and cook for 2 minutes.

Add the spring onions back to the pan and cook a further 1 minute.  Remove from heat, top with coriander, peanuts and sesame seeds and serve with the eggplant.