Low‑Carb Eggplant Meat Turnovers

Preheat the oven to 350°F.

Cut the eggplant into ½‑inch thick rounds, season with salt and pepper, drizzle with 1 tsp olive oil, and bake for 10–15 minutes until softened.

While the eggplant bakes, heat a skillet over medium heat and cook the ground meat with garlic powder, onion powder, salt, and pepper until browned.

Stir in the tomato paste and a splash of chicken broth, then simmer until the mixture becomes juicy and the liquid reduces.

In a bowl, blend the cottage cheese with chopped fresh basil, a pinch of salt and pepper, and a splash of water until a smooth, creamy sauce forms.

Remove the baked eggplant rounds from the oven. On one half of each round, place a portion of the meat mixture; on the opposite half, spread the cottage‑cheese sauce.

Fold each round to form a mini turnover, place them on a baking sheet, sprinkle with grated cheese, and bake for an additional 5 minutes until the cheese is melted and lightly browned.

Serve the turnovers warm, optionally garnished with extra fresh basil.