Spinach salad with almond beer-battered aubergines

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


  • Aubergines & sweet potatoes
  • 3 aubergines, cut lengthwise into slices approx. 5 mm thick
  • 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 potato, cut lengthwise into slices
  • 4 tbsp sesame seeds
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • Apples
  • 1 tbsp olive oil
  • 4 apples, sliced
  • 0.5 tsp chilli 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 onion powder
  • 2 tbsp maple syrup
  • 0.5 tsp pepper, ground
  • 1 tsp Himalayan salt
  • 450 g baby spinach
  • 260 g edamame
  • To serve
  • 200 g frozen raspberries, roughly broken into pieces

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  • Aubergines & sweet potatoes

    Salt the aubergines, leave to absorb for 30 mins., pat away the excess. To make the beer batter, combine the flour with all the other ingredients up to and including 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.
  • Apples

    Heat the olive oil, fry the apples over 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.
  • To serve

    Plate up the salad. Arrange the aubergines and apples on top of the salad, scatter the raspberries over the top.  

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