Add the olive oil to the instant pot inner pot and turn on the saute function. When the oil starts to sizzle, add finely chopped onion, saute for 1-2 minutes until translucent, and add the meat, tomato, tomato paste, and rinsed yellow split peas. Saute for a couple of minutes; now add pierced dried lemon, liquid saffron, and water.
Close the lid and turn the steam release valve to the sealing position. Turn the warm mode off. Cook on high pressure for 30 minutes.
Meanwhile, let's prepare the eggplants. First, peel and cut eggplants in half lengthwise into thin slices. Next, season eggplants with salt and let them sit for 5-10 minutes. Then, place sliced eggplants on a plate lined with a paper towel to help soak up the moisture.
Add ½ cup oil to a pan over medium heat. Fry sliced eggplants for about 5 minutes on each side until lightly golden and soft. Transfer fried eggplants to a plate lined with a paper towel.
When the cooking time ends, quickly release the pressure by turning the valve to vent. Now add salt, black pepper, turmeric, and cinnamon stick.
Finally, add the fried eggplants to the stew and simmer for 10 minutes.
Place the stew in a serving dish and serve it with white rice.