Eggplant Shishito Phyllo Pie From Pierce Abernathy

Ingredients

• For the compound butter:
• 1 tablespoon neutral oil (like canola or grapeseed)
• 4 spring onions (white and green parts), roots removed and halved
• 2 cloves garlic, peeled
• 6 tablespoons fresh parsley, roughly chopped
• Zest of 2 lemons
• 3/4 cup (1½ sticks) Vermont Creamery Unsalted Cultured Butter, at room temperature
• 1 teaspoon salt, plus more to taste
• For filling and assembly:
• 8 ounces phyllo dough (20 sheets), at room temperature
• Neutral oil (like canola or grapeseed)
• 1 large eggplant (about 1½ pounds), quartered lengthwise and sliced into 1-inch cubes
• 1/2 pound shishito peppers, stems removed and chopped into 1-inch pieces
• 1 bunch rainbow or Swiss chard (about ½ pound), roughly chopped
• 1 tablespoon tomato paste
• 1 clove garlic, thinly sliced
• 1 teaspoon fresh thyme
• 1/2 teaspoon fennel seeds, toasted
• Kosher salt
• 1 tablespoon freshly squeezed lemon juice
• Black and white sesame seeds, for garnish (optional)

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