How to make
For these unique stuffed eggplants, cut the eggplants in half lengthwise without cutting off the stems.
Make several deep cuts in their place and add salt.
Leave them on for 30 minutes, then wash and dry them.
Place the eggplant halves in a greased baking pan, skin side up. I added foil or baking paper, just in case, so that they don't stick.
Roast the eggplants for 30 minutes or until you see that the vegetable has completely softened but not yet darkened. Remove them from the oven and turn the eggplants skin side down to cool slightly.
Chop the spring onions with its fresh green leaves. Cut the chicken into small pieces.
Scoop out some of the inside of the eggplant with a spoon and chop it as well.
Mix these products for the filling and season with salt and black pepper and you can also add olive oil.
Fill the eggplant boats and place the brie cheese and the halved cherry tomatoes on top.
Sprinkle the roasted eggplants with chicken, cherry tomatoes and Brie with olive oil and bake at 390°F (200°C) for 10-15 minutes.
Enjoy your meal!
