Remove the ends of eggplants. Cut the eggplant crosswise in half, then cut each half lengthwise into quarters. Soak eggplants in a pot filled with water and a pinch of salt for 10-15 minutes. Set aside to drain completely when done.
Heat 2 tablespoons of oil in a wok and fry eggplants for 5 minutes until they become soft and withered. Set aside.
Add 1 tablespoon of oil to a wok. Add in onion and chilies, and cook for 3 minutes until they turn soft.
Add in garlic and ginger, then cook for another 2 minutes. Add ground beef and use a spatula to break it into small pieces. Cook until beef is nearly cooked, about 3 minutes.
Transfer the eggplant back to a wok.
Add in Shaoxing wine, fish sauce, rice vinegar, and sesame oil. Mix well. Adjust the seasoning if needed.
Garnish with chopped green onion and serve over rice.