Khoresht-E Baademjan(Eggplant Stew) - cooking recipe

Ingredients

8 small eggplants, peeled and sliced lengthwise 1/2-inch strips
2 tsp. salt
cooking oil
3 medium onions, thinly sliced
1 to 1 1/2 lb. lamb or beef, cut in small pieces
3 c. water
1/2 tsp. turmeric
1/2 tsp. black pepper
2 Tbsp. tomato paste
2 Tbsp. fresh lime juice

Preparation

Place peeled and sliced eggplant on a platter and put salt on both sides.
Set aside for two hours.