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:

Betty Bossi Koch-Center

Aubergines & sweet potatoes

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


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


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

To serve

200 g frozen raspberries, roughly broken into pieces
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.