Almond Beer Battered Aubergine Spinach Salad

Total time: 1hr 15m
Preparation Time: 50m

For 6 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 671 Kcal, 21g Carbohydrates, 36g Fat


  • Auberginen & Süsskartoffeln
  • 3 aubergines, längs in ca. 5 mm dicken Scheiben
  • 0.25 tsp. salt
  • 150 g wholemeal flour
  • 1.5 dl beer
  • 150 g shelled ground almonds
  • 1 dl soya drink
  • 3 tbsp. white almond cream
  • 2 tbsp. maple syrup
  • 500 g sweet potatoes, längs in Schnitzen
  • 4 tbsp. sesame seeds
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • Apple
  • 1 tbsp. olive oil
  • 4 apples, cut into segments
  • 0.5 tsp. chili flakes
  • 1 tbsp. maple syrup
  • 1 pinch cinnamon
  • a little pepper
  • a little Himalayan salt
  • Salad
  • 5 tbsp. white balsamic vinegar
  • 0.5 lime, use only the juice
  • 2 tbsp. olive oil
  • 3 tbsp. white almond cream
  • 1 tsp. powdered onion
  • 2 tbsp. maple syrup
  • 0.5 tsp. pepper, ground
  • 1 tsp. Himalayan salt
  • 450 g baby spinach
  • 260 g edamame
  • Serve
  • 200 g frozen raspberries, grob zerbrochen

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  • Auberginen & Süsskartoffeln

    Season the aubergines with salt, leave to absorb for 30 mins., pat away the excess. To make the beer batter, mix all the ingredients from the flour to the maple syrup, season with salt. Dip the aubergines in the batter and place on a baking tray lined with baking paper. Wash the sweet potatoes in cold water, dry. Mix the olive oil, sesame seeds and sea salt in a large bowl, add the sweet potatoes, mix together and transfer to a baking tray lined with baking paper. Bake for approx. 25-30 mins. in an oven preheated to 180°C (fan) until the sweet potatoes and aubergines are golden brown.
  • Apple

    Heat the olive oil, fry the apples on a medium heat with the maple syrup, chilli, cinnamon, salt and pepper until golden brown.
  • Salad

    In a large bowl, combine the vinegar with all the other ingredients up to and including the onion powder, season. Add the spinach, mix carefully. Mix in the sweet potatoes and edamame.
  • Serve

    Serve on plates. Place the baked aubergines on the salad, scatter the fried apple pieces on top and sprinkle the raspberries over the salad.  

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