Baked eggplant with Olomoucké tvarůžky | Healthy and quick dinner

Preheat the oven to 190 °C. Halve the eggplant, scoop it out (set the flesh aside, we will use it later) and season with salt. Place the hollowed-out halves on a baking sheet lined with baking paper and bake at 180–190 °C for about 10 minutes.

Meanwhile, finely grate the scooped-out eggplant flesh and place it in a bowl. Add the diced tomatoes to the eggplant. Press the garlic and add it to the mixture. Melt the clarified butter in a pan over medium heat and add the sliced spring onion. Sauté the onion.

After about 1 minute, add the scooped-out eggplant flesh with tomatoes and garlic. Sauté for about 5 minutes. Add the diced Olomoucké tvarůžky and mix in the egg and egg whites. Remove from the heat immediately. Take the eggplants out of the oven and fill them with the mixture.