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Tumbet Mallorquin
France has ratatouille, Sicily has Caponata, and Mallorca has Tumbet – a layered dish made from sliced, Mediterranean vegetables. The commonality? Their hero – the veg! What makes Tumbet unique? Each vegetable is treated with special care - separately fried in olive oil before being layered with a rich tomato sauce to create one delicious dish. Traditionally eaten as a tapa, Tumbet also makes for an awesome side.
SERVES 6
FOR THE SAUCE
1T olive oil
1 small white onion, diced
1 clove garlic, minced
1 tin (410g) chopped tomatoes
Salt and pepper, to taste
1T olive oil
1 small white onion, diced
1 clove garlic, minced
1 tin (410g) chopped tomatoes
Salt and pepper, to taste
FOR THE VEG
1 medium aubergine, sliced into ½cm thick discs
1 large potato, peeled and sliced into ½cm thick discs
1 red bell pepper, julienned
3 medium green zucchinis, sliced into ½cm thick discs
1 medium aubergine, sliced into ½cm thick discs
1 large potato, peeled and sliced into ½cm thick discs
1 red bell pepper, julienned
3 medium green zucchinis, sliced into ½cm thick discs
2T olive oil, for frying, divided
Salt and pepper, to taste
Salt and pepper, to taste
MAKE THE SAUCE: Add olive oil to a frying pan over medium heat. Add the onions and lower the heat. Cook the onions on low until soft and translucent (10 minutes) before adding the garlic. Cook the garlic and onions for 3-5 minutes, being careful not to burn the garlic. Add the chopped tomatoes and turn the heat back to medium. Stir to combine, lower the heat again and simmer for 30-40 minutes.
PREP & COOK THE VEG: Salt the veg and set aside to release excess liquid (10 minutes). Pat the veg down with paper towel to remove excess liquid. Add ½T olive oil to a frying pan over medium-high heat. Once hot, add the dried aubergine to the pan. Fry until golden on each side (4-5 minutes per side). Season with salt to taste. Drain on a lined plate. Repeat to the rest of the veg, frying until evenly golden and tender (the potatoes may need a minute longer on each side).
Preheat the oven to 180°C.
LAYER: Remove the sauce from the heat.
On a greased or lined baking tray, place a ring mould in the top right-hand corner. Add a teaspoon of sauce inside the ring mould to create an even layer on the bottom. Place 1-2 discs of pan-fried aubergine into the mould, followed by 1-2 discs of potato, a single layer of peppers and a single layer of zucchini. Top with another layer of tomato sauce and release the ring mould. You should have a neat stack of layered veg. Repeat 5 more times to create 6 even stacks. Place in the preheated oven and bake for 10-15 minutes (be careful of burning, lower the oven temperature if browning occurs too quickly).
On a greased or lined baking tray, place a ring mould in the top right-hand corner. Add a teaspoon of sauce inside the ring mould to create an even layer on the bottom. Place 1-2 discs of pan-fried aubergine into the mould, followed by 1-2 discs of potato, a single layer of peppers and a single layer of zucchini. Top with another layer of tomato sauce and release the ring mould. You should have a neat stack of layered veg. Repeat 5 more times to create 6 even stacks. Place in the preheated oven and bake for 10-15 minutes (be careful of burning, lower the oven temperature if browning occurs too quickly).
Remove from the oven and serve up as a tapa or a delicious side to any meal.
