Make spiced eggplant Heat oil in a large saucepan over medium heat. Cook half the eggplant for 5 to 7 minutes or until browned and starting to soften. Transfer to a plate.
Repeat with remaining eggplant. Return eggplant to pan. Add onion, chilli, coriander and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add tomato and 1/3 cup cold water.
Season with salt and pepper. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until eggplant is tender. Add parsley. Stir to combine.
Meanwhile, place lamb and curry paste in a glass or ceramic dish. Toss to coat. Thread lamb onto skewers. Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, turning, for 6 to 8 minutes for medium or until cooked to your liking.
Place lime juice and yoghurt in a bowl. Stir to combine. Serve skewers with spiced eggplant and yoghurt mixture