Heat coconut oil in a pan over medium heat. Saute garlic and scallion for 2 minutes. Remove and place in a food processor.
Add more coconut oil to pan if needed. Saute eggplant until brown, then add water and boil for 6 - 8 minutes until soft. Drain and place eggplant into food processor.
Add remaining ingredients, through olive oil, to food processor and blend until mostly smooth. if the consistency is too dense, add coconut milk slowly until the consistency is to your liking. Serve with chopped cilantro and lime, if desired.