This post was sponsored by Milton’s Craft Bakers; all opinions are my own. Thank you for supporting brands who support vegukate!

The meal that’s been on heavy rotation in our house this summer isn’t quite a meal at all, but instead really epic cheese boards filled with every single seasonal ingredient I can get my hands on. Right now, that looks like eggplant, eggplant, zucchini, and more eggplant (turned into a creamy, dreamy dip) alongside seasonal fruits (fresh, juicy grapes and figs are go-tos), spicy olives, slices of hard salty cheese, and crunchy crackers for serving up fun combinations.

Ok, so who knew that the more pregnant you become, the less space your stomach has for food? (Probably everyone, but I didn’t realize this until I’ve become 31 weeks pregnant with zero space left in my belly for my ribs, let alone a big meal) Yet I’m also constantly hungry – truly a catch 22.

That’s why little bites (like cheese boards!) are the best! Not only do I get to satisfy a bunch of cravings all at once, I get to build cracker combinations and enjoy seasonal favorites in every single bite.

About that cheese board. We’re big fans of Milton’s Gluten Free Crackers to pair with our favorite cheese board additions. Not only are their yummy crackers certified gluten-free and non-GMO, they’re the best SHAPE for stacking all the goods. Yes, shape (and texture!) is very important when it comes to creating cheese boards. No flimsy, tiny crackers allowed. These ones (my favorites are Milton’s Gluten Free Olive Oil & Sea Salt) are perfectly crunchy, hold their shape, and lightly salty to pair alongside creamy baba ghanoush – and then some!

In case you’re wondering, my favorite gluten-free cracker stack starts with a Milton’s cracker, a slice of hard, salty cheese (like manchego!) a scoop of baba ghanoush, and an olive or piece of fig on top. Hello sweet and salty goodness!

By the way, baba ghanoush (an eggplant-based dip, similar to hummus) is really good and so simple to make. Although the origins of baba ghanoush are debated (I enjoyed this article explaining a bit more), this dip is consumed in many parts of the Middle East, including Lebanon, Iraq, Armenia, Jordan, Palestine, Egypt, Syria, Yemen, and Turkey, with several distinct flavor differentiations and nuances in each.

Eggplant can be a tricky veg to work with. It’s either too mushy, too watery, or just too boring. When you grill it whole, eggplant becomes smoky and the texture changes into creamy, nourishing goodness. The secret it to let cut and scooped out eggplant drain over a colander in the sink after grilling. This way, any excess moisture is drained out, and the only thing that remains is FLAVOR. Yum!

Eggplant is a nutritious seasonal veggie. It contains numerous vitamins and minerals including fiber, copper, manganese vitamin B6, and thiamine, as well as a variety of anthocyanins, including nasunin, lutein, and zeaxanthin. When selecting an eggplant at the market, choose veg that feel firm and heavy for their size, without discoloration or bruising on the skin. Eggplant’s skin should by glossy, with a deep purple hue. Alternatively, you can find several heirloom varieties of eggplant with gorgeous colored skin, including white, light purple, and a truly beautiful variety that is both light purple and white.

Simple, smoky grilled baba ghanoush + crunchy Milton’s Gluten Free Crackers + all the simple summer cheese board additions = the best summertime meal!

Grilled Baba Ghanoush

Serves 4-6

Ingredients:

4 medium sized eggplant
1 tbsp. avocado oil
2 tbsp. lemon juice
4 tbsp. tahini
½ tsp. sea salt
½ tsp. black pepper
¼ tsp. paprika, plus another dash to garnish
1 clove garlic
1 tbsp. olive oil, to garnish
1 tsp. fresh oregano, roughly chopped, to garnish

To serve:
1 bag Milton’s Gluten Free Olive Oil & Sea Salt Crackers
Your favorite cheese: goat’s cheese, gouda, manchego, parmesan, asiago, etc.
2 cups fresh grapes
¾ cup fresh figs
½ cup olives

Directions:

1. Prepare grill to medium-high heat and lightly grease with one tablespoon avocado oil.
2. Add whole eggplant to hot grill and cook 35-45 minutes, carefully rotating every 15 minutes until all sides are lightly charred.
3. Remove eggplant from grill and let cool slightly before handling. Cut eggplant in half and scoop flesh into a colander over a bowl or sink, discarding (and composting) skin.
4. Let eggplant drain excess moisture for 15 minutes.
5. Add eggplant to a food processor with lemon juice, tahini, sea salt, black pepper, paprika and garlic.
6. Pulse until smooth.
7. Scoop baba ghanoush into a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and chopped fresh oregano. Serve with your favorite cheese board ingredients including Milton’s Gluten Free Olive Oil & Sea Salt Crackers, slices of cheese, grapes, figs, olives, and more!

Notes:
-Leftover baba ghanoush will keep in an airtight container in the refrigerator for up to a week.
-If you don’t have a grill – that’s totally cool. Adding the whole eggplant over your gas flame stovetop, or even broiling it in the oven also work!