Wash the eggplant and bake it in a preheated oven until ready. Remove the seeds, cut the eggplant into pieces and drain away the bitter juice.
Wash the onions and garlic. Chop them finely, along with the dill and parsley.
Mix all of the vegetable ingredients, season with salt, apple cider vinegar and olive oil.
Cut the camembert along its length, to form 3 circles.
In a suitable plate, put vegetable mixture, then a slice of camembert, vegetable mixture again and finish off with a decoration of cherry tomatoes. Serve as an appetizer.