Sweet potatoes baked with coconut oil, cornmeal with eggplant

I tried two new recipes this weekend:

Sweet potatoes baked with coconut oil

I found the recipe on Internet and thought that it would be a good addition to our Thanksgiving spread. This weekend, I decided to try the recipe before the holiday. I used five medium size sweet potatoes, cut them in wedges and mixed them with a tablespoon of coconut oil. After making sure that the oil was well spread between all potato wedges, I baked them at 400F for 20-25 minutes. The taste was divine; therefore, the Thanksgiving table will be accompanied by this dish.

Cornmeal with eggplant topping

This recipe is my concoction. First, I prepared the cornmeal following the directions on the box: 1 cup of cornmeal with 4 cups of water and a sprinkle of  salt. I had already baked one eggplant the day before, did not know what to use it for, and decided that it can make a topping for the cornmeal.  I sauteed the baked eggplant pieces in olive oil and after 4-5 minutes, added minced garlic, chopped parsley, salt and black pepper. The cornmeal was served for lunch with crumbled feta cheese and eggplant topping. Zucchini may also make a delicious topping by sauteing with garlic and spices.