Wash the aubergine, remove the cap and cut it lengthwise (unpeeled). Soak in cold water that has been sprinkled with plenty of salt to prevent aubergine flesh from turning into brown color.

Heat vegetable oil in a wok on high heat. Pat dry aubergine and fry for about 2 minutes to bring out the color. Drain over a wire rack to remove excess oil and set aside.

The spice paste : Put chilies, shallots, garlic and tomato in a food processor and blend until smooth. Add a little bit oil to help the blending process. Put aside.

Remove the oil from the wok and leave about 2 tablespoons of oil. Heat the oil and stir fry the spice paste, bay leave, kaffir lime leave, salt and sugar until fragrant, about 2-3 minutes.

Adjust the taste. Add salt if necessary. Add the lime juice and stir to mix.

Toss in the fried aubergine for another 2 minutes. Remove from the heat and garnish with lemon basil leaves. Serve with steamed rice.