Spain·Balearic Islands (Majorca)
Tumbet
Mallorcan layered vegetable bake
Mallorcan dish of fried summer vegetables arranged in layers and covered with homemade tomato sauce.
- Preparation
- 30 min
- Cooking
- 50 min
- Total time
- 1 h 50 min
- Difficulty
- Medium
- Servings
- 4
Resting the aubergines: 30 min
Ingredients
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The vegetables
For the tomato sauce
Preparation
Tips
- Salting and draining the aubergines reduces their bitterness and the amount of oil they absorb.
- Fry each vegetable separately and drain well: mixed together they would release water and the dish would be watery.
- It is a summer dish: use vegetables and tomatoes in full season.
- It can be made ahead; it is as good warm as hot.
Variations
- With courgette, which some households add to the layers.
- With a fried egg on top, as a main dish.
- As a side dish for grilled meat or fish.
Story of the recipe
Tumbet: where it comes from.
Tumbet is a traditional dish of the Balearic Islands, especially Mallorca, that makes use of summer vegetables: aubergines, potatoes and peppers fried in layers, with tomato sauce. It can be served hot or at room temperature, as a main dish, with a fried egg or as an accompaniment.
The sources consulted do not document its exact origin or date; it is presented as seasonal home cooking. It is often compared with French ratatouille, although tumbet is made by frying the vegetables separately and assembling them in layers.
Sources
By RecetarioMundo.