Palm Oil Grissini with Cream Cheese & Eggplant Caviar Dipping Sauce

Ingredients for Grissini Dough ( 30 grissini)

  • 250 g flour
  • 7.5 g salt
  • 1 coffee spoon yeast
  • 120 ml water
  • 25 ml Malaysian palm oil

Ingredients for Cream Cheese Dipping Sauce

  • 100 g cream cheese
  • 80 g sour cream
  • 20 g spring onions
  • salt
  • 5 g pink pepper
  • lime juice

Ingredients for Eggplant Caviar Dipping Sauce

  • 2 globe eggplants
  • 2 tbsp Malaysian palm oil
  • salt and pepper
  • 3 cloves of garlic
  • 2 tbsp basil and parsley

Preparation for Grissini Dough

  1. In a medium bowl, combine the flour and salt, leave a hole in the middle of the mixture and add yeast in the hole.
  2. Poor warm water and Malaysian palm oil.
  3. Beat the mixture until it become smooth, Let it rest for 30 minutes.
  4. Shape the dough: Shape the dough into a rough, flat rectangle. Slice a finger-sized piece from one end of the rectangle with a sharp knife or a bench scrapper. Roll it into a long, irregularly shaped snake and place on baking sheet. Continue with the remaining dough, place the snake-like dough about 1/2″ apart.
  5. You can add sesame seeds or cheese on the snake-like dough!
  6. Bake it for 10 to 15 minutes at 180°C.

Preparation for Dipping Sauce

Spring Onions Cream Cheese

  1. Combine together spring onions, cream cheese, sour cream, salt and pink pepper and mix until  a spreadable texture is formed.

Eggplant Caviar

  1. Poke each eggplant a few times with a sharp knife.
  2. Rest the eggplants over a gas flame on the stove top until they charred on the outside and feel soft and wilted. Then, roast them for 20 minutes.
  3. Scrap the pulp from the skin into a bowl of a food processor.
  4. Add Malaysian palm oil, garlic, salt and pepper
  5. Pulse the food processor until the mixture is smooth. Add the herbs and pulse again.
  6. Season and serve.