The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet & Sour Aubergine with Edamame Rice
Aubergine is brilliant at soaking up the flavour – especially sweet and sour sauce. Mix together tamarind paste, tamari and maple syrup for a healthier lighter take on the classic sauce. Bake it until deliciously golden and soft, then serve over colourful edamame rice.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 2 tbsp sesame oil (Sesame)
- 100g edamame beans (Soya)
- 2 aubergine
- 4cm fresh ginger
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 spring onion
- 80g brown rice (brown rice (100%))
- 1 tbsp maple syrup
- 1 tsp red chilli flakes
- 2 tsp black sesame seeds (Sesame)
- 1 handful of fresh coriander
- 1 pepper
Nutritional Information
Calories: 520
Protein: 14g
Carbs: 53g
Fat: 28g
Ingredients
- 2 tbsp sesame oil (use half) (Sesame)
- 1 pepper (use half)
- 100g edamame beans (Soya)
- 1 tbsp maple syrup (use half)
- 2 aubergine
- 80g brown rice (use half) (brown rice (100%))
- 1 tsp red chilli flakes (use half)
- 1 handful of fresh coriander (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 2 spring onion
- 2 tsp black sesame seeds (use half) (Sesame)
- 4cm fresh ginger (use half)
Nutritional Information
Calories: 587
Protein: 23g
Carbs: 62g
Fat: 28g
Sweet & Sour Aubergine with Edamame Rice
Aubergine is brilliant at soaking up the flavour – especially sweet and sour sauce. Mix together tamarind paste, tamari and maple syrup for a healthier lighter take on the classic sauce. Bake it until deliciously golden and soft, then serve over colourful edamame rice.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Heat a small saucepan filled with salted hot water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Slice the aubergine lengthways into 6 wedges. Place on a lined baking tray and toss with half the sesame oil and a pinch of sea salt. Roast for 10 mins, until golden.
- Dice the pepper into 1cm squares. Thinly slice the spring onions. Finely chop or grate the ginger. Roughly chop the coriander. Heat a medium frying pan with the remaining sesame oil on medium heat. Add the pepper and edamame and cook for 5 mins.
- Meanwhile, make the sweet and sour sauce. In a bowl, combine the ginger, tamarind, maple syrup and tamari. After 10 mins of roasting, remove the aubergine from the oven and spoon over half the sweet and sour sauce. Roast for another 5-10 mins, until golden.
- Add the cooked rice, remaining sweet and sour sauce, half the coriander, half the spring onion and half the chilli (flakes to taste) to the frying pan. Toss to combine.
- Serve the sweet and sour aubergine with the edamame rice. Garnish with the sesame seeds, remaining spring onions, coriander and chilli flakes (to taste).
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