Peel the eggplants and fry them until fully cooked and golden.

In a separate pan, sauté the chopped onion with salt, pepper, and turmeric.

Cut the chicken into small pieces, add to the onions, and sauté well until cooked.

Mash the fried eggplants thoroughly.

Cut the potatoes into thin strips and fry them in oil until crispy.

Mix the mashed eggplants with the chicken and onion mixture, chopped walnuts, and parsley.

Add mayonnaise to the mixture and combine well.

Serve the “Biuring” with the fried potatoes.