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Sprinkle eggplant with salt and set aside for 30 minutes to degorge.
Rinse and squeeze dry in a tea towel. Heat oil in a wok. When hot, add eggplant and fry over high heat for 1-2 minutes until golden. Drain on paper towel. Add onion to wok and fry for 1-2 minutes. Add lamb and cook for 1 minute, then add curry paste and lime leaves. Cook over high heat for a few seconds. Return eggplant to wok with coconut milk and beans. Bring to the boil. Add soy sauce, fish sauce and spinach, stirring to wilt spinach.
Serve with the rice and limes.