Bento Mediterraneen

In collaboration with
Caroline Savard, Wooloo

1-2 Portions
5 min Prepping
5 min Cooking
Recipe Easy




  • 1/2 Lebanese cucumber, grated
  • 1 garlic clove, finely chopped
  • 1 cup (125 ml) Greek yogurt
  • Juice of half a lemon
  • 1 tbsp. (15 ml) extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper


  • 2 medium eggplants
  • 1/4 cup (60 ml) tahini
  • 1/4 cup (60 ml) lemon juice
  • 2 garlic cloves, chopped
  • 1/4 tsp. (1 ml) cumin
  • Salt, to taste
  • 1 tbsp. (15 ml) parsley, chopped (optional)
  • 1/8 tbsp. (2 ml) smoked paprika (optional)
  • 2 tbsp. (30 ml) maple syrup


Click the steps to erase them.


  1. Thread chicken cubes onto skewers.
  2. Bake for 20 minutes at 350°F (180°C) or grill for 7 to 10 minutes per side.

Tzatziki sauce

  1. Squeeze grated cucumber in clean cloth to extract juices, then place in bowl.
  2. Add remaining ingredients, season to taste, and mix well. Refrigerate one hour before serving.

CHEF’S TIP: Use Mediterranean fruits to add color and pizzazz to your lunches, e.g., dried fruits, tangerines, and banana slices.

For Tzatziki sauce: Use a spiral cutter to cut vegetables differently—you can make cucumber spaghetti!

Baba Ghanouj

  1. Preheat oven to 400°F (200°C). Poke holes into eggplants with fork, place on baking sheet, and bake for 30 to 40 minutes. Once eggplants have cooled down enough, remove flesh.
  2. In blender, puree eggplants. Add tahini, lemon juice, garlic, cumin, salt, parsley, paprika, and maple syrup. Taste and tweak as required.
  3. Serve Baba Ghanouj as dip.

NOTE : Baba Ghanouj is good on everything! You can add it to sandwiches. It can also be frozen.