Lightly brush your grill rack with oil. Rub the eggplants with a thin layer of oil. Grill over medium-high heat until charred and soft, turning occasionally.

In a pan, cook ground pork with water over medium heat. Stir and break up the pork until fully cooked.

Transfer the pork to a bowl. Add lime juice, fish sauce, and sugar. Mix well.

Add shallots, chilies, and herbs to the bowl. Toss gently to combine.

Once the eggplants are cooled slightly, split them open and press gently to flatten.

Spoon the pork mixture over the eggplants. Serve warm or at room temperature.