Khoresh Baademjaan- Eggplant Stew

Simple to throw into a pot and forget about, Khoresh Baddemjaan (Eggplant Stew) has big flavors. Salt/sour and if youare my mother-in-law spicy. The eggplant melts in your mouth. Wow this is one tasty stew.
Khoresh Baademjaan (Eggplant Stew)
severs 4
1 chopped onion
1 tsp oil + more for frying eggplant
1 cup of stewing meat (lamb or beef)
1/2 tsp turmeric
1/4 cup yellow split lentils
1 tsp tomato paste
1 dried lime (or lemon/lime juice)
salt, pepper, hot pepper
1 eggplant

In a pot over med heat brown the onion in the oil. Add the stewing meat and seal. Add the turmeric and yellow lentils. Cover with water and bring to the boil. Stir in the tomato paste, drop in the dried lime, salt, pepper and hot pepper if you like. Its a good idea to cut the lime in half. Put on the lowest heat and let stew 2 to 8 hours. Just make sure it doesn't dry out. Note if you do not have dried lime add 1 Tbs lime/lemon juice 5 min before severing.

Before severing peal and slice the eggplant from top to tail. Can get 8-10 slices from 1 med eggplant. Fry the eggplant in oil until golden on each side. Sometimes I salt and remove extra water from the eggplant before frying and sometimes I don't use oil when I fry the eggplant. Oil and salt are yummy, so its up to you!

Place the eggplant on top of the stew for the last 5 min.

Enjoy with rice.