Toss eggplant and sea salt together in a large bowl and set aside for 1 hour.
Rinse eggplant, draining it well, then place in a steamer basket and steam for 14 minutes.
Add the garlic cloves to a small pan of boiling water and blanch until soft, about 1 minute, then drain and finely chop the garlic.
Heat a wok until smoking and add the peanut oil. Sir-fry the pork mince until just coloured, about 30 seconds, then remove from the wok. Add the bean paste to the wok and stir-fry until fragrant, then return the pork to the wok, along with the dark soy sauce and chicken stock. Stir-fry until the sauce thickens, then remove from the heat and stir through the sesame oil.
Place the steamed eggplant on a plate. Cover one third with chopped coriander, one third with chopped garlic and the remaining third with the pork sauce.