Ingredients
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Vegetables:
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4 Aubergine/Eggplant
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3 Potatoes
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2 Paprika red
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2 Onion
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2 tbsp Parsley leaves
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to taste Salt
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Extra Virgin olive oil
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Tomato sause:
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400 g Italian canned tomatos
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4 cloves Garlic
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to taste Salt
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to taste Grounded black pepper
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2 tbsp Extra Virgin olive oil
Directions
Before every trip, I always try to learn about the local cuisine of the place I’m going to. While reading about Mallorcan food — which is wonderful and combines Spanish and African influences — I came across a vegetable dish called Tumbet. We ordered it at a restaurant in Palma and were very impressed. Naturally, the next step was to make it at home.
Tumbet is a traditional dish from the island of Mallorca (Balearic Islands, Spain). It’s somewhat similar to ratatouille, but with its own unique character and features. This layered dish is made of fried vegetables — eggplant, potatoes, and bell peppers — baked in a rich tomato sauce either in the oven or on the stovetop. It represents the island’s summer harvest and has a deep, rich flavor thanks to the olive oil and tomatoes.
You might think it’s a simple dish, and in theory it is — but once you factor in making the tomato sauce (or using store-bought), frying all the vegetables (we grill the eggplants instead), layering them, and baking it all — I’d say the idea is simple, but the execution takes time. That said, the result is absolutely worth it! Make a big batch — Tumbet is delicious both hot and cold.
Today's visits: 1.
Steps
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1
Done
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Slice the garlic. Add 2 tablespoons of olive oil to a pan and lightly sauté the garlic for about 1 minute. Then add the tomatoes with their juice — you can crush or chop them beforehand. Bring to a boil, season with salt and pepper, and simmer over low heat for 15–20 minutes, stirring occasionally. This sauce can be made ahead of time and stored in the fridge. |
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2
Done
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All the vegetables are fried separately in a generous amount of olive oil. I prefer to grill the aubergines in the oven while frying the rest of the vegetables on the stove. Alternatively, you can grill the aubergines in advance and store them in the fridge — this simplifies and speeds up the process, and makes the dish less oily. |
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3
Done
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Slice the onions thinly. |
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4
Done
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Sauté the onion in olive oil over medium heat until soft (10–15 minutes). Remove the onion from the pan and add enough olive oil to form a 1 cm layer. |
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5
Done
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Preheat the oven to 180°C (350°F). |
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6
Done
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In a baking dish, layer the potatoes first, then the sautéed onions, followed by the grilled aubergines, and then the bell peppers. Season each layer with salt and paper to taste. Spread the tomato sauce evenly on top. Bake for 25–30 minutes. Before serving, sprinkle with chopped parsley. |
