Tumbet
Tumbet is a traditional Mallorcan vegetable casserole featuring layers of fried potatoes, eggplant, and peppers, all topped with a rich tomato sauce. This dish highlights Mediterranean flavours and can be served warm or at room temperature, making it perfect for any occasion.
Cook time 60 min
Prep time 30 min
Ingredients:
3/4 cup olive oil4 potatoes
1 red pepper
1 eggplant
1 can canned tomatoes
1/2 cup white wine
2 yolks
2 garlic cloves
1 tbsp lemon juice
Tumbet is a traditional Mallorcan vegetable casserole that captures the essence of Mediterranean cuisine. This recipe combines the wholesome flavors of potatoes, red pepper, eggplant, and tomatoes, all elevated with a hint of white wine and garlic. Whether you're looking for a hearty side dish or a light main course, Tumbet is a delightful option that brings a taste of Mallorca to your table.
Instructions:
- Peel and slice the potatoes into rounds.
- Seed and slice the red pepper into strips.
- Slice the eggplant into rounds.
- Heat 1/4 cup of olive oil in a large pan over medium heat.
- Fry the potato slices until golden brown. Remove and set aside.
- Add more olive oil if needed and fry the eggplant slices until tender and golden brown. Remove and set aside.
- Lastly, fry the red pepper slices until they soften. Remove and set aside.
- In the same pan, add a little more olive oil if needed and sauté the minced garlic until fragrant.
- Pour in the canned tomatoes and stir in the white wine. Let the mixture simmer for about 15-20 minutes until it reduces slightly and thickens.
- Season with salt and pepper to taste.
- In a small bowl, beat the egg yolks and mix in the lemon juice. Set aside.
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer the fried potatoes at the bottom.
- Next, add a layer of eggplant slices.
- Follow with a layer of the red pepper strips.
- Pour the tomato sauce over the top, spreading it evenly.
- Drizzle the egg yolk and lemon juice mixture over the top.
- Place the assembled dish in the preheated oven.
- Bake for about 20-25 minutes, until the top is slightly golden and set.
- Remove from the oven and let it cool for a few minutes before serving.
- Tumbet can be enjoyed warm or at room temperature.
Tumbet is a versatile and delicious dish that beautifully showcases the flavors of Mediterranean cuisine. By following this recipe, you can enjoy a traditional Mallorcan dish that is rich in flavor and perfect for any occasion. Serve it hot or at room temperature, and enjoy the harmonious blend of tender vegetables and savory tomato sauce.
Tumbet FAQ:
Tumbet should be baked in a preheated oven at 375°F (190°C) for about 20-25 minutes, until the top is slightly golden and set.
Leftover Tumbet can be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving.
Yes, you can substitute eggplant with zucchini or another vegetable of your choice. Keep in mind that different vegetables may alter the dish’s texture and flavor.
Potatoes are done frying when they are golden brown and tender. Make sure to check for a crisp exterior and a soft interior before removing them from the oil.
If you need a substitute for white wine, you can use vegetable broth or a mixture of water and a little vinegar or lemon juice to mimic the acidity.
Cooking Tips:
- Tip 1: Slice the vegetables evenly to ensure they cook at the same rate and achieve a consistent texture.
- Tip 2: If time allows, salt the eggplant slices and let them drain for 30 minutes to remove any bitterness.
- Tip 3: Use high-quality canned tomatoes for the best flavor in the sauce.
- Tip 4: For a richer flavor, consider roasting the garlic before adding it to the tomato sauce.
- Tip 5: Allow the Tumbet to rest for a few minutes after cooking to let the flavors meld together.
- Tip 6: Garnish with fresh basil or parsley for a pop of color and added freshness.
Nutrition Facts
6 ServingsCalories 170kcal
Protein 5g
Carbohydrates 33g
Fiber 7g
Sugar 6g
Fat 33g
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