Mediterranean Charcuterie-Style Board

Yield: 4 servings                 

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments

Total Time: 1 hour and 45 minutes

Ingredients

Eggplant Dip

• 1¼ cups cubed eggplant 

• 1 clove garlic, unpeeled

• Cooking spray

• 6 oz. non-fat Greek yogurt

• 4 tsp lemon juice, divided

• 1 tsp ground coriander

• 1 tbsp cilantro, finely chopped 

Cauliflower Hummus

• 1¼ cups cauliflower florets, steamed

• 8 tbsp light cream cheese

• ¼ tsp ground cumin

• ½ tsp sesame seeds, toasted

Stuffed Kale Leaves

• 20 small kale leaves

• 1 lb. 95-97% lean ground beef

• ½ cup cauliflower rice

• 1 tbsp chopped fresh mint

• 2 tsp lemon juice

• 1 tsp grated garlic

• ¼ tsp salt

Chicken Souvlaki Skewers

• 8 oz. boneless, skinless chicken breast, cubed into ½-inch cubes

• 1 tsp olive oil

• 1 tsp oregano

• 4 skewers

Fresh Vegetables & Cheese

• ½ cup cherry tomatoes

• ½ cup sliced jicama

• ½ cup sliced cucumbers

• ½ cup sliced red, orange, or yellow bell peppers

• ½ cup reduced fat or part skim mini mozzarella balls

Directions

To make the eggplant dip

1. Preheat the oven to 425ᵒF.

2. Spray a foil lined baking sheet with cooking spray. Add the cubed eggplant and garlic clove then spray again with cooking spray.

3. Roast until eggplant is lightly golden brown and the garlic is soft, about 30 minutes. Let cool enough to handle.

4. Squeeze the roasted garlic clove into a food processor along with the roasted eggplant, Greek yogurt, lemon juice, and coriander. Pulse until well pureed.

5. Transfer to serving bowl and sprinkle with chopped cilantro; set aside.

To make the cauliflower hummus:

1. In a food processor, combine the steamed cauliflower, cream cheese, lemon juice, cumin, and coriander.

2. Blend on high until smooth and creamy.

3. Transfer to a serving bowl and sprinkle with toasted sesame seeds.

To make the ground lamb and cauliflower rice stuffed kale leaves: 

1. Bring a large pot of water to a boil. Blanch the kale leaves until they turn bright green, about 2 minutes. Transfer to a bowl of ice water to stop the cooking.

2. In a large bowl, combine the meat, riced cauliflower, chopped mint, lemon juice, garlic, and salt.

3. To roll the kale leaves, place a flattened leaf on a cutting board with the stem end facing you. Place a packed tablespoon of filling at the base of the leaf. Fold in the sides of the leaf and roll it away from you.

4. Place the rolls seam-side down in a steamer in a large pot. If you have enough for two layers, make another layer on top.

5. Add enough water to just come up to the bottom of the kale rolls. Bring to a boil over high heat, then reduce heat to medium-low and steam for about 20 minutes.

To make the chicken souvlaki skewers:

1. Toss chicken cubes with olive oil and oregano. Divide chicken between 4 skewers.

2. Heat a grill or grill pan over medium-high heat. Grill skewers for 2 to 3 minutes per side until cooked through. Chicken is done when a meat thermometer inserted in the center reaches 165ᵒF.

To serve:

1. Arrange each of the components attractively on a board.

2. For each serving, place a ½ cup of fresh cut vegetables (tomatoes, jicama, cucumbers, peppers) on a plate with ¼ cup of eggplant dip, ¼ cup of cauliflower hummus, 5 stuffed kale leaves, 1-2 mini mozzarella balls, and 1 chicken skewer. Repeat for remaining servings.

Nutrition Per Serving: 380 calories, 16g fat, 14g carbohydrate, 44g protein