Baba Ganoush Dip

• 1 large eggplant or 2 small - medium eggplants
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup tahini
• 1 tbsp olive oil
• 1 tbsp tamari
• 2 tbsp diced italian parsley
• 1/2 tsp cumin
• sea salt

Sweet Potato Wedges:

• 2 large sweet potatoes
• 1 tsp cinnamon
• sea salt
• olive oil

1. Preheat oven to 400F.
2. Cut the sweet potatoes into wedges or thick fries and place on a baking sheet.
3. Drizzle the wedges with approx. 2 tbsp olive oil (just enough to not stick) and sprinkle with cinnamon and salt to taste.
4. Toss the wedges so they're evenly covered in oil and spices and bake for 30 minutes, flipping at 15 minutes. Set aside when complete.
5. Once the sweet potatoes are in the oven, slice the eggplant in half lengthwise, and then into 1/2 inch thick pieces, place on a baking sheet and sprinkle with olive oil and salt. Bake for 20 minutes, flipping halfway.
6. In a food processor combine the cooked eggplant, garlic, lemon, tahini, olive oil, tamari, parsley & cumin. Blend on high until it forms a creamy texture, scraping the sides as needed.
7. Serve with the roasted sweet potato wedges.