2 lb eggplant
1/2 c onion, chopped fine
1/4 c green pepper, chopped fine
1/4 c coconut flakes
3 T heavy cream
2 t lemon juice
1 t cumin, ground
1 t coriander seed, ground
1/2 T salt
Bake eggplant for 1 hr at 350. Cool, peel, and dice. Saute onion
and pepper. Add eggplant and coconut. Cook for 5 minutes on medium.
Off heat, blend in rest of ingredients. Serve cold.