We cut the eggplant into small squares and sprinkle it with salt and leave it in a strainer until all the water is removed. Then cut the potatoes into small squares, then stir the potatoes, stir the eggplant and the tortilla bread until it is browned in the oven and the chickpeas are ready to take the dish and bake the first bread. Then add the potatoes, eggplant, and chickpeas.
To prepare the sauce we need creamy cooking or soft cream as desired, sesame oil and garlic, lemon juice, salt and black pepper, then mix the whole in the blender and pour it over the eggplant and sprinkle with parsley, sumac, bread and chickpeas
Chicken breast seasoned with salt, black pepper, chicken broth and onion water and leave in the fridge for at least an hour of frying time, sprinkle with a little flour.