Grilled halloumi toasties with miso-aubergine butter

Grilled halloumi toasties with miso-aubergine butter

20 mins Prep · 80 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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Prepare 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.