Sri Lankan-Spiced Charred Eggplant Sheet Pan Lunch

Name: Sri Lankan-Spiced Charred Eggplant Sheet Pan Lunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (about 600g), cut into 1-inch thick rounds; 1 large red onion (150g), thinly sliced; 3 tbsp coconut oil, melted; 1 tbsp Sri Lankan curry powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp cayenne pepper; 1 tbsp tamarind paste; 2 tbsp water; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp brown sugar; 1 lime, cut into wedges; 3 tbsp fresh cilantro, chopped

This sheet-pan lunch features smoky, charred eggplant coated in Sri Lankan spices and tangy tamarind, balanced with caramelized onions and fresh cilantro.

Prep15 minCook30 minTotal45 minServes4Difficultyeasy

Method

How to make it

01
Preheat the broiler and position the oven rack about 6 inches from the heat source.
02
In a large bowl, whisk together coconut oil, Sri Lankan curry powder, smoked paprika, cumin, cayenne pepper, tamarind paste, water, salt, black pepper, and brown sugar until smooth.
03
Add the eggplant rounds and sliced onions to the bowl and toss well to coat all pieces evenly with the spice mixture.
04
Arrange the eggplant and onions in a single layer on a rimmed baking sheet, leaving space between pieces for even broiling.
05
Broil for 12 minutes, then flip the eggplant and stir the onions to ensure even charring.
06
Broil an additional 12-15 minutes, watching carefully, until eggplant is tender and charred on edges and onions are caramelized, about 24-27 minutes total.
07
Remove from the oven and let rest for 5 minutes. Sprinkle chopped cilantro over the top and serve with lime wedges.

From the editor

Cooking tips

Use the broiler's highest rack to encourage charred edges on the eggplant without overcooking the interior.
If tamarind paste isn’t available, substitute with an equal amount of fresh lime juice plus 1 tsp brown sugar to balance acidity.
Cut eggplant into uniform thickness to ensure even cooking and avoid mushy or undercooked pieces.
Leftovers keep well in the fridge for 2 days and reheat gently in a pan or oven to preserve the charred texture.

Published May 15, 2026