Roasted Eggplant with Spicy Ginger Pork

Name: Roasted Eggplant with Spicy Ginger Pork
Ingredients: 6 medium Japanese eggplants (about 1 pound), tops trimmed, halved lengthwise; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; 1 pound ground pork; 1 bunch scallions, thinly sliced, white and green parts separated; 6 cloves garlic, minced; One 2-inch knob ginger, peeled and finely grated; 2 to 4 tablespoons chili-garlic sauce or sambal oelek; 1/4 cup soy sauce; 1/4 cup balsamic vinegar; Steamed white rice, warm, for serving