Whole30 Charcuterie Board with Lebanese-Inspired Baba Ganoush
August 24, 2020

Whole30 Charcuterie Board with Lebanese-Inspired Baba Ganoush

Here’s how to make an easy Whole30 Charcuterie Board that your friends and family will love.

Wow your dinner guests with a Whole30 Charcuterie Board, filled with your favorite dips, fruits, and veggies. This version includes a recipe for one of my family’s favorites, Lebanese-inspired Baba Ganoush. The trick to putting together a beautiful charcuterie board is to have a variety of colorful ingredients. Take advantage of the bulk foods section at your grocery store, and grab small amounts of dried fruit and nuts to incorporate into the dish. Finish it off with some pretty fresh herbs from the garden, and get ready for some compliments.

Try more Whole30 appetizer recipes.

Whole30 Charcuterie Board Platter Fruit Baba Ganoush Dip Tray Party Blog Image
Made By Whole30Made By Whole30

Whole30 Charcuterie Board with Lebanese-Inspired Baba Ganoush

Ingredients  

Lebanese-Inspired Baba Ganoush

  • 2 medium eggplant
  • ¼ cup tahini
  • 2 cloves of garlic
  • Juice from 1 whole lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon coriander
  • 2 tablespoons fresh flat-leaf parsley
  • cup olive oil
  • Sumac or smoked paprika optional

Instructions

  • ARRANGE your charcuterie ingredients on a wood cutting board or large platter. You don’t need a fancy board to put this together – use what you have. Get creative, and snuggle everything close together on the board. Pay attention to colors, and use small dishes and bowls to help separate the elements. Have fun with it!

Lebanese-Inspired Baba Ganoush:

  • SLICE eggplants in half lengthwise.
  • RUB the cut size with a bit of olive oil and place cut-side down on a baking sheet lined with parchment paper or a silicon baking mat.
  • ROAST eggplant in the oven at 450 degrees for 30-35 minutes.
  • REMOVE eggplant and let cool slightly before peeling off the skin with your fingers (it should come off easily).
  • PLACE the eggplant flesh in a metal strainer in the sink or over a bowl for about 20 minutes to let the excess liquid drain off.
  • STIR and press gently on the eggplant with a wooden spoon to help moisture escape.
  • Once the eggplant is ready, PLACE it in a food processor or blender, and add tahini, garlic, lemon juice, salt, coriander and parsley.
  • MIX until combined, and then drizzle in the olive oil and continue mixing until smooth and creamy.
  • ADD more salt, garlic and lemon juice, to taste.
  • GARNISH with more fresh parsley and sumac or smoked paprika
  • ENJOY!
Stephanie Kelly wearing a cream colored sweater smiling at the camera.

Stephanie Kelley

Stephanie Kelley is a content creator on Instagram and TikTok. During the workday, you'll catch her pouring over all things social media, setting up camera and lighting equipment to create Reels and TikToks. Stephanie brings creativity and forward-thinking to everything she does, and continually challenges herself to learn new things. You can usually find her scoping out new coffee shops, creating silly TikToks, and planning her next trip with her husband and 3 kids.