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Tumbet Mallorquín

Serves 4 to 6 Entree vegetarian

Tumbet Mallorquín

Tumbet Mallorquín is a staple of Mallorca's everyday meals, a dish so familiar that few Mallorcan cooks need a written recipe. It brings together the island's bounty in a celebration of simplicity, using fresh vegetables that are always at hand. This version stays true to the home kitchen's generous spirit, where the essence of each ingredient speaks for itself, seasoned with a straightforward touch.

When you taste Tumbet, expect layers of tender eggplant, potatoes, and bell peppers, all embraced by a rich tomato and garlic sauce. The sweetness of pimentón adds depth, while extra virgin olive oil ties everything together with a smooth, fruity finish. Serve it warm and let the comfort of Mallorcan tradition fill your table.

Ingredients

  • 2eggplants — sliced into rounds
  • 4potatoes — sliced into rounds
  • 2red bell peppers — cut into strips
  • 600 gripe tomatoes — grated
  • 4 clovesgarlic — minced
  • 200 mlextra virgin olive oil — for frying
  • 1 tspsweet pimentón
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the vegetables. Slice the 2 eggplants into 1 cm thick rounds and sprinkle them with fine sea salt. Let them sit for 20 minutes to draw out excess moisture and any bitterness, then pat them dry with paper towels. Peel the 4 potatoes and slice them into 1 cm thick rounds as well. Cut the 2 red bell peppers into strips about 1 cm wide. Dice the 600 g ripe tomatoes and finely chop the 4 cloves of garlic.
  2. In a large frying pan, heat 100 ml of the extra virgin olive oil over medium heat. Add the chopped garlic and cook gently until it becomes fragrant, but not browned. Add the diced tomatoes to the pan, season with a pinch of fine sea salt and black pepper, and let them cook slowly. Stir occasionally until the tomatoes break down into a soft, sweet sauce, about 10-15 minutes. This forms the base of the Tumbet.
  3. In a separate large frying pan, heat the remaining 100 ml of olive oil over medium-high heat. Fry the potato slices in batches until they are golden and tender, about 5 minutes per side. Remove them from the pan and drain on paper towels to remove excess oil. Repeat the process with the eggplant slices, frying until they are golden and soft. Finally, fry the red bell pepper strips until they are tender and slightly charred at the edges.
  4. Preheat your oven to 180°C (350°F). In a baking dish, layer the fried potatoes evenly on the bottom. Follow with a layer of eggplant, then the red bell peppers. Pour the tomato and garlic sauce over the top, spreading it evenly to cover the vegetables. Sprinkle 1 tsp of sweet pimentón over the dish for a smoky flavor.
  5. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20-25 minutes, until the vegetables are tender and the flavors have melded together. Remove the foil for the last 5 minutes of baking to allow the top to slightly caramelize.
  6. Once baked, taste the Tumbet for seasoning and adjust with more fine sea salt and black pepper if necessary. Let it cool slightly before serving. Bring it to the table warm, accompanied by good bread to soak up the rich, flavorful juices.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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