One of Persian cuisine's dinner-table stews, khoresh bademjan is made by quickly pressure-cooking charred eggplant in a tomato sauce with lemon and turmeric. Made in large batches and freezer-friendly, this stew is served alongside rice at gatherings.
Char the eggplants directly over the stovetop flame until the skins blacken, then peel and slice them.
Sauté the onion and crushed garlic in the olive oil in the pressure cooker for 5 minutes.
Add the grated tomato, turmeric, salt, black pepper, water, charred eggplant slices and lemon juice, seal the pressure cooker and cook for 10 minutes once it reaches pressure.
Don't pierce the eggplants all over while charring them, one small puncture is enough, or the flesh soaks up too much moisture.
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