Chicken and Eggplant Red Curry

Name: Chicken and Eggplant Red Curry
Ingredients: 2 tablespoons vegetable oil; 2 scallions, sliced; 2 garlic cloves, sliced; One 2-inch piece of fresh ginger, peeled and cut into matchsticks; One 3-inch piece of lemongrass; 2 tablespoons store-bought red curry paste; 1 medium eggplant, cut into 1-inch cubes; Salt; One 13 1/2-ounce can coconut milk, well shaken; 8 ounces boneless, skinless chicken breasts, thinly sliced; 2 tablespoons fish sauce; 1 tablespoon freshly squeezed lime juice; 2 tablespoons thinly sliced basil leaves; Steamed white rice, for serving; Lime wedges, for serving