Serves 6.

• 3 tbsp. olive oil

2 onions, chopped into 1/2-in. chunks

• 2 cloves garlic, minced

• 1 tsp. ground coriander

• 1 tsp. ground cumin

1/2 tsp. smoked paprika (available in specialty food stores)

1 1/2 tsp. salt, or as needed

2 eggplants, diced into 1-inch cubes (6 1/2 c.)

• 1/2 c. white wine

1 3/4 c. canned crushed tomatoes

3 c. drained, canned garbanzos (chickpeas)


Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.

Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and garbanzos and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.

Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with sliced roast lamb.

Nutrition information per serving:

Calories 240 Fat 10 g Sodium 1,000 mg Carbohydrates 32 g Saturated fat 1 g Calcium 82 mg

Protein 8 g Cholesterol 0 mg Dietary fiber 10 g

Diabetic exchanges per serving: 2 vegetable, 1½ bread/starch, 2 fat.


Serves 6.

This dish has to marinate overnight.

• 1 tsp. black peppercorns

• 1 tsp. whole coriander seed

• 1/3 c. olive oil (not extra-virgin)

• 1 tsp. salt

2 to 3 unpeeled cloves garlic, slightly crushed

• 1 lemon

1 (4-lb.) leg of lamb, boned and butterflied

2 (9-in.) sprigs fresh rosemary (or the equivalent in shorter lengths)


With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add the rest of the lemon as well.

Place lamb skin side down in a shallow dish; press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.

When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.

Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.

Nutrition information per serving:

Calories 410 Fat 26 g Sodium 500 mg Carbohydrates 1 g Saturated fat 7 g Calcium 21 mg

Protein 42 g Cholesterol 140 mg Dietary fiber 0 g

Diabetic exchanges per serving: 6 lean meat, 1½ fat.