Tumbet
Tumbet is a Mallorcan dish that is similar (a bit) to ratatouille but, in our opinion better because it has potato with it. Having once lived in Mallorca, we enjoyed this dish immensely and it was only recently that we decided to have a go at cooking it. When we did, we remember just how much we love it. Don’t be put off by the cooking time, it is really a case of putting one pan on and then another. It is simple to cook and delicious to eat!
Tumbet
Servings: 2 people
Calories: 311kcal
Ingredients
- 1 Aubergine sliced to about 5mm thick rings
- 1 Courgette sliced to about 5mm thick rings
- 2 Roasted Red Peppers from a jar – sliced into 1cm strips
- 2 cloves Garlic
- 800 g Chopped Tomatoes use canned, life's too short!
- ½ tsp Dried Thyme
- 1 tsp Sugar
- 250 g Waxy Potatoes we use charlotte, but any waxy potato works, sliced into 3mm thick slices
- 1 bunch Basil small
- 1 bunch Oregano small
- 6 tbsp Olive Oil old slag, save the extra virgin for salads and dressings
- Salt and Pepper to season
Instructions
- Lay the 1 Aubergine rings onto a baking tray. Rub each side with a little olive oil, season with salt and pepper and put in a pre-heated oven at 200℃, 180℃ fan, gas mark 6 for 25 minutes until they are softened and slightly browned. When they are cooked allow them to cool.1 Aubergine, 6 tbsp Olive Oil, Salt and Pepper to season
- Whilst the aubergines are cooking, fry the 1 Courgette for about 3 minutes each side in a frying pan with about 4 tablespoons of olive oil. Once cooked drain them on kitchen paper and season with salt.1 Courgette, 6 tbsp Olive Oil, Salt and Pepper to season
- Whilst your aubergines and courgettes are cooking, grate the 2 cloves Garlic and gentle heat in a tablespoon of olive oil until you can smell the aromatic aroma, then add the 800 g Chopped Tomatoes, 1 tsp Sugar and the ½ tsp Dried Thyme and cook until it is slightly thickened.2 cloves Garlic, 800 g Chopped Tomatoes, ½ tsp Dried Thyme, 1 tsp Sugar, 6 tbsp Olive Oil, Salt and Pepper to season
- Once the courgettes are cooked, add the 250 g Waxy Potatoes to the frying pan and fry them until they are softened and lightly coloured. Drain them on kitchen paper and allow to cool for a few minutes before you begin to assemble.250 g Waxy Potatoes, 6 tbsp Olive Oil
- When you start to assemble put a spoonful or two of the tomato sauce in the bottom of a dish, then add a layer or aubergines and sprinkle with a few leaves of 1 bunch Oregano and 1 bunch Basil, next top with more tomato sauce and add a layer of aubergine. Sprinkle with a few more leaves of oregano and basil.1 bunch Basil, 1 bunch Oregano
- Top with the remainder of the tomato sauce and then add the sliced 2 Roasted Red Peppers. Finally top with the sliced potato and put into the oven. Bake for 30-40 minutes until the potatoes have browned and become slightly crispy.2 Roasted Red Peppers
- Once the tumbet is cooked, take it out of the oven and leave it to stand for 10 minutes which will allow the flavours to develop. Tumbet can be served on its own as a vegetarian or vegan dish, or it can be served as an accompaniment to a juicy pork chop simply grilled.
Nutrition
Calories: 311kcal | Carbohydrates: 29g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 558mg | Potassium: 1094mg | Fiber: 7g | Sugar: 12g | Vitamin A: 574IU | Vitamin C: 45mg | Calcium: 107mg | Iron: 3mg