Name: Sumac Shrimp Sandwich with Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: 400 g shrimp, peeled and deveined; 1 medium eggplant (about 300 g), diced; 2 medium tomatoes, chopped; 2 tbsp sumac spice; 4 tbsp olive oil; 1 tsp salt; 1/2 tsp pepper; 4 large pita bread or sandwich rolls; 1/4 cup fresh parsley, chopped; Cracked black pepper for serving (optional); Mixed greens or spinach for side salad (optional)

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Sumac Shrimp Sandwich with Eggplant

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Indulge in this delightful warm sandwich filled with succulent shrimp, roasted eggplant, and fresh tomatoes, all brought together with a zesty sumac sauce. Perfectly cut in half for an easy bite, this sandwich pairs beautifully with a simple side salad and a sprinkle of cracked black pepper for an extra kick. Feel free to improvise with your favorite seasonal vegetables or use leftover shrimp from another dish to make it even more effortless!

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Prep Time 20

Cook Time 25

Total Time 55

Servings: 4

Course: Pregnancy-Friendly Food

Cuisine: Middle Eastern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g shrimp, peeled and deveined
1 medium eggplant (about 300 g), diced
2 medium tomatoes, chopped
2 tbsp sumac spice
4 tbsp olive oil
1 tsp salt
1/2 tsp pepper
4 large pita bread or sandwich rolls
1/4 cup fresh parsley, chopped
Cracked black pepper for serving optional
Mixed greens or spinach for side salad optional

Equipment

Baking tray
Chef's knife
Heatproof mixing bowl
Flatbread pan (e.g., tawa or cast iron skillet)
Cooking spatula

Method

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
In a mixing bowl, combine diced eggplant with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and pepper. Spread evenly on the prepared baking tray and roast for 20 minutes or until golden and tender, stirring halfway through.
While the eggplant roasts, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the shrimp, remaining salt, and sumac. Cook for about 4-5 minutes or until the shrimp are pink and cooked through. Stir in the chopped tomatoes and remove from heat.
Once the eggplant is done, mix it into the shrimp and tomato mixture.
Warm the pita bread or sandwich rolls in the oven for 3-5 minutes or until heated through.
Stuff the warm pita with the shrimp and eggplant mixture. Garnish with chopped parsley and cracked black pepper, if desired.
Cut the sandwiches in half and serve alongside a simple side salad. Enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Feel free to swap out the shrimp for grilled chicken or tofu if you're looking for different protein options.
For a spicier kick, add fresh chili or a pinch of cayenne pepper to the shrimp.
This sandwich tastes best fresh but can be stored in the refrigerator for up to 2 days.
Reheat gently in the oven to maintain the pita’s texture.
Enjoy experimenting with the flavors!

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Sumac Shrimp Sandwich with Eggplant