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In a small bowl, mix the dressing ingredients until well combined. Set aside.
Heat a large frying pan on a medium heat. Add the vegetable oil and warm until hot. Add the aubergine wedges and fry for 7-10 minutes until browned. Add the dressing and stir until the aubergine is coated. Place a lid or plate on top of the pan. Reduce the heat to low and continue to cook the aubergines for 4 minutes. Remove the lid. If the dressing is still very runny, continue to cook for 2-3 minutes with the lid off until reduced and sticky.
Meanwhile, split the rice between 2 bowls to form a base. Add the edamame to one quadrant of the bowl, the grated carrot to another. When the aubergine is fully cooked, place it into the remaining area on top of the rice.
Garnish with spring onion, mixed pickles, pumpkin seeds, crispy chilli oil, and ketcap manis.
Serve immediately.