Eggplant Relish (version IV)

2 pounds eggplant
1/2 cup onion, chopped fine
1/4 cup green pepper, chopped fine
1/4 cup coconut flakes
3 tablespoons heavy cream
2 tablespoons lemon juice
1 tablespoon cumin, ground
1 tablespoon coriander seed, ground
1/2 tablespoon salt

Bake eggplant for 1 hr at 350. Cool, peel, and dice. Sauté onion and pepper. Add eggplant and coconut. Cook for 5 minutes on medium. Off heat, blend in rest of ingredients. Serve cold.

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