I consulted some Middle Eastern cookbooks containing pickling recipes, and this was the best incarnation of maghdoos that I could come up with. Apparently, there are many, many variations on this pickle in the Middle East. Note: This recipe requires advance preparation.

Ingredients

• 2 pounds very small, thin egglants, washed and left unpeeled

• Salted water

• 4 cloves garlic, finely chopped

• 3 small dried red chile pods, such as piquin or de arbol, crushed

• 1/4 cup minced celery

• 3 cups water

• 4 tablespoons salt

• 2 cups white wine vinegar

Instructions

Make small but deep incisions in each eggplant. In a pot, poach them in boiling, salted water for 5 to 10 minutes until slightly softened. Drain well.

In a small bowl, combine the garlic, crushed chile, and celery. Stuff the incisions with this mixture. Arrange the eggplants in a glass bowl. In a large jar, combine the water, salt, and vinegar, shake well, and pour it over the eggplants. Cover tightly with plastic wrap and place in the refrigerator for at least four days.

To serve, cut into thick slices. This recipe will last for months in the refrigerator.

The marinade in this recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled. This is a meal in itself, but why not treat yourself to a chilled gazpacho and a dry white wine?

Ingredients

For the Gingered Shrimp Marinade and Dressing:

• 1/4 cup vegetable oil

• 1/4 cup peanut oil

• 6 tablespoons rice wine vinegar

• 6 small Thai chiles, stems removed, minced (or substitute serrano chiles)

• 2 tablespoons minced ginger

• 1 tablespoon chopped green onions, including the green tops

• 1 tablespoon dry sherry

• 1 teaspoon five-spice powder

• 1 teaspoon soy sauce

• ½ teaspoon sesame oil

For the Grilled Shrimp Salad:

• 24 medium shrimp, shelled and deveined, tails off

• Vegetable oil for frying

• 4 eggroll wrappers, cut in 1/4-inch strips

• Ground New Mexico red chile

• Mixed baby greens

• 3 slices red onion

Instructions

For the Marinade:

Combine all the ingredients for the marinade in a blender or food processor and puree until smooth. Place in a bowl and allow to sit at room temperature for an hour or two.

Remove the marinade from the refrigerator and strain the mixture, saving both the solids and the liquid. Combine the solids with additional peanut oil and brush on the shrimp. Place in a bowl and marinate in the refrigerator for a couple of hours.

For the Shrimp:

Pour the oil in a deep-fat fryer or in a wok to a depth of a couple of inches and heat until hot, 375 degrees. Add the eggroll strips in batches and fry for 30 seconds to crisp. Remove, drain and sprinkle with the ground red chile.

Place the shrimp in a vegetable basket and grill over a medium-hot fire for about 6 minutes, shaking the shrimp often so that they are cooked evenly.

Toss the greens with the reserved marinade liquid and divide between chilled salad plates. Arrange the sliced onion over the salads and top with the shrimp. Garnish the salads with the crispy strips and serve.

Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia. These are the fish fillets most enjoyed by people who don’t like “fishy” fish. They work particularly well for our chile-infused recipes because they are soft and absorb the marinade quickly, Use a fish basket for ease in turning the fillets without destroying them. Sichuan peppercorns and Asian garlic chile paste are available at Asian markets. Serve with a Chinese peanut and noodle salad and garlic broccoli.

Ingredients

Sichuan Marinade

• 1 teaspoon Sichuan peppercorns

• 1/4 cup dry sherry

• 1 tablespoon finely chopped ginger

• 1 green onion, finely chopped including the green tops

• 1 teaspoon minced garlic

• 1 teaspoon sesame oil

• 1 teaspoon minced garlic

• ½ teaspoon crushed santaka chile or other small, hot red chile

The Tilapia

• 4 tilapia fillets

• Minced green onion for garnish.

• Three-Chile Sweet and Sour Sauce

• 3/4 cup chicken broth

• 1/4 cup rice wine vinegar

• 2 tablespoons Asian plum sauce (available in Asian markets)

• 1 tablespoon sugar

• 1 tablespoon cornstarch

• ½ teaspoon sesame oil

• 1 tablespoon vegetable oil, peanut preferred

• 1 green onion, chopped

• 1 teaspoon minced ginger

• 4 whole santaka chiles, chile piquins, or other small hot, red chiles

• 2 tablespoons Asian garlic chile paste

• 1 tablespoon New Mexican red chile powder

Instructions

To make the marinade, toast the Sichuan peppercorns on a hot, unoiled frying pan until fragrant. Remove, cool and crush. Combine all the ingredients for the marinade in a bowl and allow to sit for ½ hour to blend the flavors.

Place the fish in a non-reactive dish, pour the marinade over the fish and marinate, covered, for an hour at room temperature.

To make the sauce, whisk together the broth, vinegar, plum sauce, sugar, cornstarch, and sesame oil in a bowl.

Heat a wok until hot and add the vegetable oil. Add the onion, ginger, and santaka chiles and stir fry for a couple of minutes. Add the chile paste and stir-fry for a minute. Add the broth mixture and the red chile powder, and stir well. Increase the heat and bring to a boil, then reduce the heat and simmer the until thickened. Remove the whole chiles.

Place the fillets in a grill basket with handles and grill them over a medium fire until they flake with a fork, about 8 to 10 minutes, turning occasionally. Take care that the fillets don’t burn..

To serve, pour a little of the sauce on the plate, place the fish on top, and garnish with the onion.