Cook the aubergines on a hot BBQ grate until charred and black on all sides, about 15 minutes. Remove from heat, and place on a rack to cool. Peel, slice diagonally, and set aside.
In a food processor or blender, combine the chillies, garlic, coriander, onion, sugar and lime juice. Process until smooth.
Heat oil in a large frying pan over high heat, and add the chilli mix. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, half of the basil and the aubergine. Cook until heated through. Serve garnished with the remaining basil.