Step 1

Peel eggplant, but keep stem intact, and cut in half lengthwise. If using larger eggplant, read post on cutting instructions.

Step 2

Sprinkle both sides with 1 TBS salt.

Step 3

Place eggplants over paper towels on a cooling rack and cover with more paper towels. Place a baking sheet on top along with heavy objects and let it sit like this for 1 hour. This will remove the bitter water from the eggplant.

Step 4

In a large bowl mix together stew meat, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon turmeric and flour.

Step 5

Heat a large dutch oven over medium-high heat and add 1 TBS oil.

Step 6

When oil is hot add chopped onions.

Step 7

Cook until onions start to soften, approximately 5-7 minutes then add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon turmeric.

Step 8

Cook for a 2 minutes, then add stew meat and brown all sides, approximately 7 minutes.

Step 9

Stir in beef broth and using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.

Step 10

Stir in tomato paste, rinsed yellow split peas and dried limes.

Step 11

Stir in diced tomatoes, then reduce heat to low and simmer for 2 hours. Stew can be refrigerated 3-4 days before serving after this point. Flavor is enhanced the longer it sits.

Step 12

When paper towels are wet after 1 hour, squeeze eggplant dry with paper towels and remove excess salt.

Step 13

Heat large non-stick skillet over medium-high heat and add 2 TBS olive oil.

Step 14

Fry eggplants in batches until both sides are browned.

Step 15

Add more olive oil as needed.

Step 16

Drain fried eggplants on paper towels to remove excess oil and reserve.

Step 17

Preheat oven to 350ºF.

Step 18

Add cinnamon and gooreh into the stew.

Step 19

In a 13x9-inch pyrex dish, pour stew in.

Step 20

Layer fried eggplant over it.

Step 21

Layer sliced tomatoes over eggplant (optional).

Step 22

Cover with foil and bake in the oven for 30 minutes.