Remove the stems from the eggplants and cut them in half lengthwise. Then, slice them into 1cm-wide strips.
Layer the eggplant strips at the bottom of a microwave-safe container, then spread the ground meat evenly over the top.
Add the grated ginger, miso, mentsuyu, yakiniku sauce, and black pepper directly onto the meat.
Cover loosely with plastic wrap and microwave at 600W for 5 minutes.
While it’s still piping hot, pour in the potato starch slurry and stir everything thoroughly to thicken the sauce.
Transfer to a plate, garnish with green onions and a drizzle of chili oil, and it’s ready!