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.
Slow-roast aubergine with rainbow rice & beans
You can thank our special jerk seasoning for this scrummy taste of the Caribbean. Slow-roasted aubergines soak up the sunshine flavours, and nestle in a gently spiced tomato sauce. Served alongside rice packed with a rainbow medley of beans and corn, it’s party time on a plate!
Plants 8
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 140g sweetcorn (sweetcorn, water, salt)
- 160g green beans
- 1 aubergine
- 1 onion
- 1 handful of fresh coriander
- 200g passata (tomatoes, salt, citric acid)
- 140g brown rice (100% Brown Rice)
- 1 tbsp jerk seasoning (use half) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 2 garlic clove
- 75g seasonal tomatoes
Nutritional Information
Calories: 559
Protein: 20g
Carbs: 100g
Fat: 5.4g
Ingredients
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 140g sweetcorn (sweetcorn, water, salt)
- 240g green beans
- 280g brown rice (100% Brown Rice)
- 2 aubergine
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 2 onion
- 1 handful of fresh coriander
- 4 garlic clove
- 400g passata (tomatoes, salt, citric acid)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 523
Protein: 19g
Carbs: 95g
Fat: 4.6g
Slow-roast aubergine with rainbow rice & beans
You can thank our special jerk seasoning for this scrummy taste of the Caribbean. Slow-roasted aubergines soak up the sunshine flavours, and nestle in a gently spiced tomato sauce. Served alongside rice packed with a rainbow medley of beans and corn, it’s party time on a plate!
Cook time:
35 mins
Cuisine:
Caribbean
Food group:
Vegan
Cooking Instructions
Boil the rice
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Drain and rinse the kidney beans, and drain the sweetcorn. Trim the green beans and cut into 2cm pieces.
- Cook the rice in boiling water for 25-30 mins, adding the kidney beans, sweetcorn and green beans for the final 3-4 mins, then drain.
Roast your aubergines
- Meanwhile, halve the aubergines lengthways, then score a diamond pattern into the cut sides, taking care not to slice all the way through to the skin, and scatter over a quarter of the jerk seasoning.
- Put the aubergine halves cut-sides up on a baking tray lined with baking paper, spritz with cooking spray and bake for 20-22 mins until very soft.
Ace the base!
- At the same time, peel and finely dice the onions. Peel and crush or finely chop the garlic, and halve the tomatoes. Finely chop the coriander.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions for 5-7 mins until softened.
Give it some oomph
- Add the garlic to the onions and cook for 1 min.
- Sprinkle in another quarter of the jerk seasoning (the rest of it for 4 portions) along with the passata. Pour in 100ml water, tip in the tomatoes and simmer for 4-5 mins until thickened slightly.
- Stir the coriander through the sauce and lightly season.
Plate up
- Dish up the rice, top it with 1 aubergine half per portion and spoon over the sauce to serve.