Remove stalks from eggplant and cut in half lengthways then cut each half into slices approx. ½ cm thick. Heat the oil in a medium frying pan and lightly brown and cook eggplant for 6 minutes.
Remove from the heat and add pine nuts, ginger, lime juice and parsley stir well to combine. Gently break up eggplant at this time when stirring.
Place butterfly steaks open onto chopping board and spoon filling evenly onto one side of each steak, fold in half and secure with a toothpick by piercing both sides together with the toothpick at slight angle.
Heat extra oil in a clean fry pan and cook pork over a medium high heat for 4–6 minutes each side depending on thickness. Allow to rest for a few minutes before serving.
Serve with sweet potato mash and steamed squash.