Khoresh bademjan is a Persian stew made by quickly pressure-cooking grilled eggplant in a tomato sauce with lemon and turmeric. It can be made in large batches and frozen, and is served with rice at gatherings.
Grill the eggplants over a stovetop flame until their skins are charred. Peel and slice them.
Sauté the onion and crushed garlic cloves in olive oil in the pressure cooker for 5 minutes.
Add the grated tomatoes, turmeric, salt, black pepper, water, grilled eggplant slices, and lemon juice. Close the pressure cooker and cook for 10 minutes after it comes to pressure.
When grilling the eggplants, do not pierce them all over; one puncture is enough, or the flesh may absorb too much water.
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