Spinach salad with almond beer-battered aubergines

Spinach salad with almond beer-battered aubergines

Total: 1 hr 15 Min. | Active: 50 Min.
vegan, lactose-free
Nutritional value / people: 671 kcal
, Fat: 36 g
, Carbohydrate: 21 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Aubergines & sweet potatoes

3 aubergines, cut lengthwise into slices approx. 5 mm thick
¼tsp salt
150g wholemeal flour
150g shelled ground almonds
1 ½dl Pro Montagna Bier Engiadinaisa Ambra
1dl soya drink
3tbsp white almond cream
2tbsp maple syrup
¼tsp salt
500g sweet potatoes, cut lengthwise into slices
1tbsp olive oil
4tbsp sesame seeds
1tsp sea salt


1tbsp olive oil
4 apples, sliced
1tbsp maple syrup
½tsp chilli flakes
1pinch cinnamon
a little Himalayan salt
a little pepper


5tbsp white balsamic vinegar
½ lime, use only the juice
2tbsp olive oil
3tbsp white almond cream
2tbsp maple syrup
1tsp onion powder
1tsp Himalayan salt
½tsp pepper, ground
450g baby spinach
260g edamame

To serve

200g frozen raspberries, roughly broken into pieces
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How it's done

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.


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


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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