Toast the Sichuan peppercorns in an oil-free pan then grind (with a mortar and pestle or an electric grinder).
Drain the fermented black beans, rinse, drain again then pound.
Peel and mince the ginger and garlic.
Peel and chop the shallots.
Cut the eggplants into one-inch cubes.
Heat the cooking oil. Add the ground pork and, over high heat, cook until the meat changes color.
Add the ground Sichuan peppercorns and black beans and cook until fragrant, about a minute.
Add the garlic, ginger, shallots, chili bean paste and chili flakes. Pour in the Shao Xing rice wine. Bring to the boil.
Stir in the eggplant cubes.
Stir the corn starch into the broth and pour into the pan. Continue cooking, stirring often, until the sauce clears and thickens.
Lower the heat, cover the pan and cook until the eggplants are done, about 10 to 12 minutes.
Taste. Add salt, if needed.
Transfer the cooked Ma Po eggplant to a serving bowl or platter, sprinkle the sliced scallions on top followed by the cilantro, and serve immediately.