Nasu Kare Gratin (Aubergine Curry Bake)
Silky roasted aubergine and mushrooms in curry sauce, topped with a creamy cheese sauce and baked until bubbling.
Made with Japanese curry roux and Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.71 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 2 tablespoons oil and the salt on a large tray. Roast for 25 minutes, turning once, until soft and golden.
25 min - 2
Heat the remaining oil in a pan and fry the onion and mushrooms for 8 minutes until golden.
8 min - 3
Stir the aubergine and mushrooms into your ready made Japanese curry roux (see the base recipe) and warm through.
- 4
Spoon into a baking dish. Spread your ready made cheese sauce (see the base recipe) over the top and scatter with the cheddar.
- 5
Bake for 20 minutes until the top is golden and the edges bubble. Leave to stand for 5 minutes before serving.
20 min
Tips
- Roast the aubergine until properly soft. Undercooked aubergine is spongy in a bake.
- Serve with plain rice or crusty bread to soak up the sauce.
- Add a handful of spinach for colour.
- For a crisp top, add 3 tablespoons of breadcrumbs with the cheese.
Storing and freezing
Cool and refrigerate within 1 hour, keep up to 2 days and reheat until steaming hot all the way through. Freezing is not recommended.
Questions
Can I make it ahead?
Yes. Assemble the dish, cover and chill for up to 24 hours, then bake, allowing 10 extra minutes.
Is it gluten free?
The ordinary ingredients are. The cheese sauce base usually contains wheat flour unless you make it gluten free, so check your version.
Is it vegetarian?
Yes. Use a vegetarian hard cheese if you avoid animal rennet.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.