Chilli-garlic aubergine with rice & edamame

Chilli-garlic aubergine with rice & edamame

Elly Curshen has used her leftover Cooks’ Ingredients Chilli & Garlic Sauce in her version of the classic Japanese dish nasu dengaku (which translates as ‘aubergine grilled over fire’). You could cook the aubergine in the oven or on the barbecue for that traditional smoky taste, but this a good, quick pan and grill method. It can be served as a main dish, but it also works well as a side.

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HealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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  • 2 small or medium aubergines
  • 1 tbsp vegetable or olive oil
  • 2 tbsp Cooks’ Ingredients Chilli & Garlic Sauce, depending how spicy you like it
  • 2 tsp Cooks’ Ingredients Miso Paste (white or red)
  • 1 clove/s garlic, finely grated
  • 1 tbsp dark soy sauce
  • 2 tsp toasted sesame oil
  • 2 tsp clear honey or maple syrup
  • 250g pouch brown basmati rice
  • 160g frozen Essential Edamame Beans, to serve
  • ½ tsp sesame seeds, to serve
  • 2 salad onions, finely sliced, to serve


  1. Cut the aubergines in ½ lengthways. Score the flesh with the tip of a sharp knife in a crisscross pattern, taking care not to cut through the skin. This helps the sauce soak into the flesh while cooking.

  2. Heat the oil in a large frying pan over a medium-high heat. Add the aubergine halves to the frying pan skin-side down. Cook, without turning, for 10 minutes, until the moisture in the aubergines bubbles up through the score marks. Flip the aubergines and cook for 3-4 minutes more until golden brown.

  3. Preheat the grill to high. In a small bowl, then mix together the chilli-garlic sauce, miso paste, garlic, soy sauce, sesame oil and honey or maple syrup until well combined.

  4. Flip the aubergines so they are score-side up. If your frying pan is suitable for placing under the grill, leave them where they are. If not, line a baking tray with baking parchment or foil and move the aubergine halves onto it. Meanwhile, cook the edamame according to pack instructions.

  5. Spoon the sauce over the aubergines, ensuring all the surface is covered, and try to get it right into the cuts. Grill until the glaze is bubbling and starting to char at the edges, around 3-4 minutes.

  6. Heat the rice according to pack instructions. Serve the aubergines hot, garnished with the sesame seeds and salad onions with the rice and edamame alongside.

Cook’s tip

More leftover ideas

1. Spicy noodles For a quick lunch, toss hot noodles (thick, chewy udon work well here) with a spoonful each of chilli-garlic sauce, miso paste and sesame oil. Scatter over sliced salad onions and toasted sesame seeds before serving. Add a soft-boiled egg for extra protein.

2. Chilli-garlic ketchup Mix 1 part chilligarlic sauce to 2 parts ketchup for a spicy dip for potato wedges and more.

3. Chilli-garlic butter prawns Drizzle barbecued, shell-on king prawns with a chilli-garlic butter sauce, made by simply stirring a little of the sauce into hot melted butter. Finish with plenty of fresh coriander and serve with charred lime halves and flatbreads for mopping up the spicy butter.


Typical values per serving when made using specific products in recipe


2,030kJ/ 485kcals



Saturated Fat












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