Khoresht bademjan

Method

1. 1 Peel the eggplant into strips, then toss with salt for 30 minutes and drain well.
2. 2 Fry the eggplant slices in oil for 6 minutes on each side until golden brown and tender, then set aside on paper towels.
3. 3 Frying the vegetables separately and placing them on top at the end is the principle of khoresht bademjan; simmering them together involves mashing them into a paste.
4. 4 Sauté the onions with turmeric, then add the lamb and fry for 8 minutes.
5. 5 Add tomatoes, tomato sauce, and lemon zest, then simmer for 70 minutes in enough water to cover.
6. 6 Arrange the eggplant slices on top of the pot, then cover and simmer for another 20 minutes without stirring.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 5: pressure cook for 25 minutes, then release the pressure naturally, then arrange the eggplant slices on top and cook with the lid open for 15 minutes.