Fry the eggplant slices in a pan with oil until soft and golden brown, or roast them in an air fryer until tender. Let them cool, then cut or tear them into thin strips.

In a large bowl, combine the eggplant, shredded chicken, chopped fresh dill, and walnuts.

Add the minced garlic, mayonnaise, yogurt, salt, and black pepper.

Toss gently until creamy and well combined. Serve chilled or at room temperature.