Khoresh é Bādemjan Persian Meat and Eggplant Stew

Ingredients

• 2 tablespoons (60ml) olive or vegetable oil, divided, plus oil for frying the eggplant and optional tomato pieces
• 2 pounds (900g) long, slender eggplant, trimmed, peeled, and halved lengthwise (see notes)
• 1 pound (450g) boneless leg of lamb, shoulder, neck or shank, or stewing beef, cut in 1- to 1 1/2-inch chunks
• 1 teaspoon kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon freshly ground black pepper
• 1 small yellow onion (about 4 ounces; 114g), cut into 1/4-inch dice
• 1 teaspoon ground turmeric
• 3 tablespoons (45g) tomato paste
• 1 tablespoon (15ml) fresh lemon juice, plus extra to taste
• 1 medium tomato, cored and into 3 round slices (optional)

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