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Tumbet
Tumbet
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Mouthwatering Spanish Tumbet: Baked veggies from Majorca, served hot or cold in a rustic cazuela. Perfect partner for grilled fish or tender lamb.
Ingredients:
  • 60ml olive oil
  • 4 desiree potatoes, thinly sliced
  • 1 red capsicum, seeded, thickly sliced
  • 1 green capsicum, seeded, thickly sliced
  • 1 large eggplant, cut into 1cm-thick slices
  • 400g can diced tomatoes
  • 125ml white wine
  • 2 egg yolks
  • 3 garlic cloves, crushed
  • 21.00 gm lemon juice
  • 2 tsp mustard powder
  • 185ml olive oil
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Cook one-quarter of the potato slices for 1-2 minutes on each side until golden brown. Transfer to a plate and repeat with the remaining batches.
  • Pour half of the remaining oil into a skillet over medium heat. Add the capsicums and cook, stirring occasionally, for 5 minutes or until they soften. Transfer to a plate.
  • Heat the rest of the oil in the pan and carefully fry the eggplant in batches until beautifully golden on each side, about 1-2 minutes per side. Then, transfer to a plate.
  • In a medium saucepan over high heat, simmer the tomatoes and wine until the sauce slightly thickens, stirring occasionally for about 5 minutes. Once done, remove from heat, taste, and season with salt and pepper to elevate the flavor.
  • 1. Preheat your oven to 200°C. Arrange half of the potato in the bottom of a 6-cup (1.5L) heatproof dish. Layer with half of the eggplant, followed by the capsicum, remaining eggplant, and potato. Make sure to season generously with salt and pepper in between each layer. Pour the tomato sauce over the layers. Bake in the preheated oven for 30 minutes, or until all the ingredients are heated through and tender.
  • For the aioli, blend egg yolks, garlic, lemon juice, and mustard in a food processor until frothy. Gradually stream in oil while processing until well combined. Season with salt and pepper to taste.
  • Distribute the tumbet evenly onto plates and generously drizzle with the flavorful aioli before serving promptly.

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