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  1. Put cilantro, shallots, brown sugar, garlic, lime juice, chiles and salt in food processor or blender, and blend into smooth paste.
  2. Heat wok or medium-sized skillet over high heat.
  3. Add whole eggplants, and cook until skins begin to char, turning with tongs to blacken on all sides.
  4. Remove from heat, cool and slice on diagonal into 1-inch-thick slices.
  5. Heat oil in same pan or wok over high heat.
  6. Add cilantro paste, and cook, stirring constantly, 2 to 3 minutes, or until fragrant.
  7. Add eggplant, and stir-fry 3 minutes more, or until just tender.
  8. Stir in tofu and basil leaves, and serve garnished with whole fresh basil leaves.