Aubergine, Halloumi and Green Sauce Sandwich

Serves 2

Prep Time 15 minutes

Cook Time 5 minutes


1 small aubergine, cut into thin slices
250g halloumi, sliced thickly
Small handful each mint, parsley and basil, finely chopped
Capers, finely chopped
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 clove garlic, crushed or finely grated
3 tablespoons olive oil
2 ciabatta buns
Watercress or rocket
Neutral oil, for cooking the aubergine



This sandwich has it all: salty halloumi, richness from the aubergines and a fresh piquancy from the herbal green sauce. A super satisfying sandwich for a gloriously sunny day! Warning: this is a two-napkin job…

Aubergine and Halloumi Burger .jpg

1. Combine the herbs, capers, Dijon mustard, red wine vinegar, garlic, olive oil and some salt and pepper in a bowl. Mix well and set aside.

Green Sauce .jpg

2. Heat two gas burners on the Jupiter Outback BBQ and set the heat to medium-high.​​​​​​​

3. Brush the aubergine slices with neutral oil and season lightly with salt. Grill for 2-3 minutes each side, or until soft and a little charred in places.​​​​​​​

4. Cook the halloumi slices at the same time, until golden on both sides.​​​​​​​

Aubergine and Hallumi Cooking .jpg

5. Split the ciabatta buns and toast them lightly on the BBQ.​​​​​​​

Buns Toasting .jpg

6. Layer the buns with watercress or rocket, aubergine slices and halloumi, followed by the green sauce. Top with the remaining bun slices and serve.​​​​​​​

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.