Smokey and full of depth, this vegetable-forward dip pairs beautifully with fresh vegetables, meats, or crusty sourdough bread.

Chef Clayton Allen

Serves 8-10 as an Appetizer

-3 Eggplants, purple or black skinned, medium size
-1 Bunch Swiss Chard, stems only, save leaves for another use
-1 Head Garlic
-¾ C. Olive Oil, plus more as needed
-½ C. Tahini
-3 Tbsp. White Miso
-1 tsp. smoked paprika
-Juice of 1 lemon, plus more as needed
-1 Tbsp. Salt
-Za’atar to garnish

1. Roast the Garlic: Preheat the oven to 370°F. Trim the top of the garlic head to expose the cloves. Drizzle with 2 tablespoons of olive oil and wrap in foil. Roast for 45 minutes, or until the garlic is soft and fragrant. Set aside to cool.

2. Prepare the Swiss Chard: Separate the stems from the leaves. Save the leaves for later use or include them in the dip as desired. Blanch the stems in salted boiling water for 1–2 minutes until tender, then transfer to an ice bath to stop the cooking. If using the leaves, blanch them in the same way and squeeze out excess water. Set everything aside.

3. Char the Eggplants: Grill the eggplants over wood or gas, turning occasionally, until the skins are blackened, and the flesh is soft. Let the eggplants cool slightly, then peel away the charred skin and discard it.

4. Blend the Dip: In a food processor, combine the eggplant flesh, chard stems (and leaves, if using), roasted garlic cloves, tahini, miso, paprika, olive oil, lemon juice, and salt. Blend until smooth, adding more olive oil if needed to reach the desired consistency. Taste and adjust seasoning with additional paprika, salt, or lemon juice as desired.

5. Serve: Transfer the dip to a serving bowl. Drizzle with olive oil and sprinkle generously with za’atar. Serve at room temperature with vegetables, bread, or grilled meats.