Step 1

Sprinkle eggplant with salt and set aside for 30 minutes to degorge.

Step 2

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.

Step 3

Serve with the rice and limes.