Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet with foil and brush with 1 tablespoon Olive Oil (2 tablespoon). Place the Eggplant (1) in a large bowl and add 1 tablespoon of oil and Soy Sauce (1 tablespoon) and toss to coat.
Spread eggplant onto the baking sheet in a single layer and roast for 20 minutes until well browned and tender, stirring halfway through.
Meanwhile, mix the Soy Sauce (2 tablespoon), Water (1 tablespoon), Granulated Sugar (2 teaspoon), Corn Starch (1 teaspoon), Oyster Sauce (1 tablespoon), and Sambal (1 1/2 teaspoon). Set aside.
Heat a large skillet over medium heat and add Olive Oil (1 tablespoon). When the oil is hot, add Garlic (4 clove) and Fresh Ginger (1 teaspoon) and cook for 30 seconds until fragrant, stirring constantly.
Add the Ground Chicken (1 pound) and season with Salt (to taste) and Ground Black Pepper (to taste). Break into smaller pieces and cook, stirring occasionally until no longer pink, about 5 minutes.
When the eggplant is done, add to the skillet along with the sauce and cook, stirring well for 2 minutes.
Top with Scallion (2) and White Sesame Seeds (to taste) and serve over rice.