- Preheat your oven to 375°F (190°C).
- Cut 2 eggplants in half lengthwise and scoop out the flesh, leaving a thin layer around the edges.
- Dice the scooped out eggplant flesh and set aside.
- In a pan, cook 1 chopped chicken breast with a little olive oil until fully cooked.
- Add the diced eggplant flesh to the pan and cook until softened.
- Season with 1 tsp of thyme, 1 tsp of Provence herbs, 1/2 tsp of salt, and 1/4 tsp of black pepper.
- Fill the scooped out eggplant halves with the chicken and eggplant mixture.
- Top with 1/2 cup of cherry tomatoes and 1/4 cup of sliced olives.
- Sprinkle 1/2 cup of shredded Camembert cheese on top.
- Bake for 20 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.