Tumbet
15m prep 25m cook 40m ready
A classic Mallorcan vegetable dish with layers of fried potatoes, peppers, and eggplant in rich tomato sauce. Serve with grilled lamb cutlets for a complete meal.
Ingredients
- 200 ml olive oil
- 8 potatoes peeled and sliced
- 6 clove garlic crushed
- 4 red peppers deseeded and sliced lengthways
- 2 green peppers deseeded and sliced lengthways
- 6 aubergines (eggplant) cut into thick slices
- 500 ml the perfect tomato sauce
Nutrition (per serving, estimated)
Estimated based off 7 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 296 mg
- Iron: 5.62 mg
- Magnesium: 110 mg
- Phosphorus: 377 mg
- Potassium: 1931 mg
- Zinc: 2.66 mg
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4.
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Step 2.
Heat the olive oil in a saucepan over medium heat. Add the sliced potatoes and fry until golden, about 3–4 minutes, stirring occasionally.
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Step 3.
Add 3 of the crushed garlic cloves to the potatoes and cook for 30–40 seconds, stirring constantly.
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Step 4.
Remove the potatoes from the pan with a slotted spoon and layer them evenly in the bottom of a large earthenware oven dish.
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Step 5.
While the potatoes are frying, add the sliced red and green peppers to the hot pan and fry for 3–4 minutes until softened, stirring occasionally.
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Step 6.
Add the remaining 3 crushed garlic cloves to the peppers and cook for 30–40 seconds, stirring.
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Step 7.
Layer the cooked peppers on top of the potatoes in the dish.
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Step 8.
Fry the aubergine slices in the same oil for 1–2 minutes on each side until golden and tender.
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Step 9.
Layer the fried aubergines over the peppers in the dish.
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Step 10.
Pour the perfect tomato sauce evenly over the layered vegetables.
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Step 11.
Bake in the preheated oven for 10–15 minutes until the sauce is bubbling and the vegetables are heated through.
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Step 12.
Remove from the oven and serve warm.
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