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Tumbet
A classic Mallorcan layered vegetable dish featuring thinly sliced and fried eggplant, potatoes, and roasted red peppers, all bound together with a rich tomato sauce. It's a delightful and hearty vegetarian main or side.
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- 2 medium Eggplant
- 500 g Potatoes
- 3 large Red bell peppers
- 400 ml Crushed tomatoes(or good quality tomato passata)
- generous amount ml Olive oil(for frying, approximately 500-750ml)
- 4 cloves Garlic
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the peppers: Place the quartered red bell peppers on a baking sheet. Roast under a hot broiler (grill) or in a very hot oven (220°C / 425°F) for 15-20 minutes, turning occasionally, until the skins are blackened and blistered. Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes. Once cooled enough to handle, peel off the blackened skins, discard the seeds and membranes, and set aside the roasted pepper flesh.
â±ïž 35 minutes (including steaming) - 2
Fry the potatoes: Heat a generous amount of olive oil (about 1/2 inch or 1 cm deep) in a large frying pan over medium-high heat (180°C / 350°F). Fry the potato slices in batches, without overcrowding the pan, until golden brown and tender, about 5-7 minutes per batch. Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Season lightly with salt.
â±ïž 20 minutes - 3
Fry the eggplant: Add more olive oil to the same pan if needed, maintaining medium-high heat (180°C / 350°F). Fry the eggplant slices in batches until golden brown and slightly softened, about 3-5 minutes per side. Drain on paper towels and season lightly with salt.
â±ïž 15 minutes - 4
Prepare the tomato sauce: In a small saucepan, heat 2 tablespoons of olive oil over medium heat (175°C / 350°F). Add the sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic. Pour in the crushed tomatoes, season with salt and pepper, and simmer gently for 10 minutes to allow the flavors to meld. Set aside.
â±ïž 15 minutes - 5
Assemble the Tumbet: Preheat your oven to 180°C (350°F). Lightly grease a baking dish (approximately 9x13 inches or 23x33 cm). Arrange a layer of fried potato slices in the bottom of the dish, overlapping slightly. Top with a layer of fried eggplant slices, followed by a layer of roasted red pepper strips. Repeat the layers until all vegetables are used, finishing with a layer of peppers.
â±ïž 10 minutes - 6
Bake the Tumbet: Pour the prepared tomato sauce evenly over the layered vegetables. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbling and the top is slightly golden.
â±ïž 40-45 minutes - 7
Rest and Serve: Let the Tumbet rest for at least 10 minutes before serving. This allows the flavors to settle and makes it easier to slice. Serve warm or at room temperature.
â±ïž 10 minutes resting
ð¡ ããã®ã³ã
- âFor best results, fry each vegetable separately to maintain distinct textures and flavors.
- âTumbet is a quintessential dish from Mallorca, often served as a main course or a substantial side dish.
- âThis dish can be made ahead of time and is delicious served warm, at room temperature, or even chilled.
- âEnsure your frying oil is hot enough; this prevents the vegetables from becoming greasy.
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- Add a layer of thinly sliced fried zucchini along with the eggplant.
- Top the finished Tumbet with fried or poached eggs before serving for an even heartier meal.
- A pinch of sugar can be added to the tomato sauce to balance acidity.