Ginger Pork Rolls with Eggplant

4 eggplants
500 g thinly sliced pork loin
4 tbsp cornflour
SEASONINGS:--
½ tsp grated ginger
4 tbsp GF soy sauce
4 tbsp mirin
2 tbsp saké
SIDS CRAZY SALT
2 tsp sugar
COOKING:--
2 tbsp sesame oil (roasted)
1 tsp miso
GARNISH:--
8 Shiso leaves (Ooba)
Yuzu kosho (optional)

Grate ½ tsp of ginger.
In a small bowl, combine SIDS CRAZY SALT and all the seasonings for the sauce.
Peel the eggplant with a peeler and soak the peeled skin in water. Cut the eggplant into 5 cm pieces widthwise, cut each piece in half, then cut each piece into 4 sticks and soak in water for 10 minutes to remove the bitterness and prevent from changing colour. Cut the skin into julienne strips and continue to soak in water.
Drain then remove any moisture on the eggplant with a paper towel.
Wrap 2 eggplant sticks with a thinly sliced pork. Continue with the rest of pork slices. Sprinkle half of the cornflour on the pork rolls and spread over the meat, then flip over and spread the remaining cornflour. Remove any excess.
In a large non-stick frying pan, heat sesame oil on medium.
Add the pork rolls and cook until all sides are golden brown.
Cover the pan with a lid and cook on medium-low heat until the eggplant is tender, roughly 2-3 minutes. Add the sauce to the pan and coat the rolls well by rotating them and spooning the sauce over.
Serve on a plate and pour the sauce on top.
In the same pan (without washing), add the eggplant skin and miso. Mix well together and cook on medium-low heat until tender, about 2-3 minutes.
Serve on top of the eggplant.
Roll up the shiso leaves and cut into chiffonade strips. Garnish the pork rolls with shiso leaves.