Low-carb eggplant pide

Ingredients for 2 servings:

• 300 g minced beef
• 2 eggplant(s)
• 2 tomatoes
• 1 pointed pepper, red
• 1 large onion(s)
• 1 Pepper
• 2 cloves garlic
• 3 tbsp paprika paste
• 1 tbsp tomato paste
• some feta cheese
• 1 tsp caraway seeds
• 2 tsp thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Finely chop the onion, garlic, chili peppers, pointed peppers, and tomatoes. Place the minced meat in a blender along with the spices and paprika paste and blend until the mixture reaches a creamy consistency. If you don’t like it too spicy, you can remove the seeds from the peppers first. Wash the eggplants, cut them in half, and hollow them out. Pierce a few holes in the skin with a fork and rub them with a little olive oil. Then stuff the eggplants with the minced meat, sprinkle with feta cheese, and bake in the oven at 200°C for about 40 minutes.