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1
Chop the eggplant into 1 - 2 inch-ish cubes and sprinkle with coarse salt. Let stand for 20 minutes.
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2
Once the eggplant is ready, rinse off the salt and use a paper towel to dry them off and soak up any excess water. Place the eggplant, onion and 3 cloves of garlic (skins on) in a baking pan, and add a generous helping of olive oil, and a tiny dash of salt and pepper. Use your hands to mix the olive oil around, making sure the eggplant pieces are coated. Roast at 350F/180C for 20 - 30 minutes or until the eggplant is soft and cooked through.
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3
In a food processor (or blender) combine the 1/2 c of the eggplant and onion mixture, the 3 cloves of roasted peeled garlic (they should be soft), beans, tahini, lemon juice, 2 tbsp olive oil (you can always add more as needed), and 1/4 c water. You can continue adding olive oil and water until you've reached your desired consistency and flavor.
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4
Transfer to a bowl and garnish with parsley, chili flake and olive oil.
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5
Preheat the oven to 350F/180C. Then chop the sweet potato into 1 - 2 inch-ish cubes and boil in water on medium heat for 10 minutes to start tenderizing. Run under cold water a few times to stop the baking process and set aside to cool.
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6
Once cooled, in a non-stick baking pan add the sweet potatoes, paprika, 1 clove crushed fresh garlic, honey, a generous dash of olive oil, and generous sprinkle of salt and pepper. Mix delicately by hand or with a spatula until combined.
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7
Roast for 15 - 20 minutes, then remove and mix a bit, adding a light dash of olive oil. Roast again for an additional ~5+ minutes (may depend on the strength of your oven, but obviously do not burn them).
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8
Dust with a little extra paprika before serving.
