A real vegetarian treat that combines the firm salty flavour of halloumi with the healthy kick of miso-aubergine butter
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 80 minutes |
| Serves | 2-4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 661 |
| Fat | 33.5g |
| Saturates | 40.3g |
| Protein | 25.9g |
| Carbs | 64.1g |
| Sugars | 12.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare the grill to a medium-high heat, or preheat an oven to 200°C, gas mark 6.
Prick the aubergine with a fork several times. Place it on a baking sheet and roast it on the grill or in the oven for approx. 45 minutes to 1 hour, or until it becomes tender and collapses. Remove it from the grill, or oven, and let it cool slightly.
Once cooled, roughly chop the aubergine (including the skin) and place in a mixing bowl along with the softened butter, miso paste, honey and lemon juice. Mix well until all the ingredients are thoroughly incorporated. Set the miso-aubergine butter aside until ready to use.
Preheat a griddle pan or sandwich press to a medium-high heat.
Slice the ciabatta in half lengthways. Drizzle a little olive oil over the inner side of each half. Place on the hot grill to toast then set aside. Reduce the heat to medium.
Slice the halloumi and tomatoes. Add the halloumi and tomato slices to the pan – you may have to do this in batches – cook for approx. 5 minutes on each side.
Spread a generous amount of the miso-aubergine butter on both sides of the two bread slices. Top with some coriander, tomatoes slices and halloumi. Top with the other buttered half of the bread.
Slice into 2-4 portions and serve.
