Eggplant recipes, gaspacho, and a dessert

Jonah Holland submitted these terific recipes:
Japanese Eggplant
2-3 pounds of eggplant sliced on an angle to expose more flesh and less skin
2 cloves crushed garlic
Nam Pla or fish sauce to taste (Tan A Market)
1 T. yellow bean paste with ginger (fermented soybeans from Tan A)
1T. Canola oil
2-3 Thai bird chili's (Tan A)

Heat iron skillet (or other nonstick pan) when it is really hot, add oil. Sautee sliced eggplant in oil, then cover. Add garlic and a touch more oil if needed. Then add chilies and nam pla. Cook until eggplant slightly yeild to pressure. Serve with brown rice.

Sudi's Gaspacho
1 can Progresso Basil Tomato soup
1 mini can (6 oz) V-8
4 medium tomatoes, chopped
1 Vidalia onion, chopped
1 pepper (green or otherwise) chopped
1 large cucumber, chopped (peeled and seeded if necessary, but I don't unless it is store bought)
1/4-1/3 c balsamic vinegar
1/8 c virgin olive oil

chill for 2 hours. can be kept up to 4 days.
when serving sprinkle with fresh herbs (especially dill, basil, chives or scallion) and croutons or bread crumbs.

Grandison's Blueberry Cobbler
3 cups fresh blueberries (or Costco wild Frozen blueberries)
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour (i use whole wheat)
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375° F (190 degrees C).
In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
In a medium bowl, cream butter and 1/2 cup sugar until light and
fluffy.
Beat in egg and vanilla extract. Gradually add flour mixture, stirring
just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

And from Mim:
Tonight, I made a really good Baba Ganouj. the recipe is from the A to Z cookbook, put out by the Madison WI CSA Coalition.
Use 2 globe (or bell) eggplants - about 2 pounds
Pierce with a fork all over, rub with some olive oil, roast on a pan for 30 min. in a 400° oven. When soft, drain in a colander, then scoop out the insides. Save in the 'fridge' until ready to make the B G.
Using a food processor combine eggplant with the following:
2 T olive oil, 2 or 3 T Tahini, 1 smashed garlic clove, 2 1/2 T lemon juice, some salt and a few flakes of cayenne pepper. Pulse until smooth. If you do this by hand, combine all but the eggplant, then cut up the eggplant and mix into the other ingredients. Allow to sit at room temperature for an hour, then season to taste with additional lemon juice, salt and cayenne.

Note: I roasted the eggplant one day, and made the baba ganouj another day.
Buon appetit