Cut the aubergines in two lengthwise, and blanch in boiling water for 10 minutes. Remove the pulp from the aubergines, being careful not to break the skins. Chop the onion, the tomato and the chicken finely and cook in a little oil or butter, with some of the aubergine pulp, seasoning with salt and pepper and mixing all well. Stuff each half aubergine with the mixture and put in a moderate oven for 15 minutes. Before serving sprinkle with chopped parsley.