Roasted Vegetable and Chicken Spread

Place the eggplants, bell peppers, and garlic on a parchment-lined baking sheet. Pierce the eggplants slightly with a knife and roast at 375 °F (190 °C) for 25-30 minutes.

While the vegetables are roasting, boil the chicken breast in salted water and shred it.

Transfer the cooked vegetables to a container and cover with foil for 10 minutes so they steam well.

Peel the skin off the eggplants and bell peppers, and remove the seeds from the peppers. Finely chop the roasted vegetables with a knife.

Transfer the vegetables to a bowl, add the shredded chicken, mayonnaise, cream cheese, roasted garlic, and fresh herbs.