Khoresh Bademjan: Eggplant and minced meat stew

Peel the eggplants, cut them into slices, place them in a large bowl and salt them.
Pour the water into the bowl, taking care to completely cover the eggplants. Cover the bowl and let the eggplants soak for around 10 minutes to remove their bitterness.

Drain them and fry the eggplant slices in a little oil on both sides and set them aside.

In a deep pot heat 2 tablespoons of oil and add the chopped onion.
Sauté until the onion is translucent.
Add the garlic and mix everything together.

Add the minced meat and the spices: turmeric, cinnamon, salt and pepper.
Mix all this so that the meat soaks up these spices, let sauté for a few moments until the meat browns.

Add the crushed tomatoes and tomato sauce.
Cover with water and bring to a boil, then reduce the heat and cover the pot. Cook for about 1 hour over medium heat.

Once the sauce is reduced (but not too much otherwise add hot water) and the meat is cooked (it will come off easily).
Add the grilled eggplant slices. You can save a few for garnish.

Add the juice of a lime. Taste and adjust the seasoning to your taste.

Serve with steamed Persian rice or saffron rice. You can also serve it with Sir Torshi (garlic in vinegar).