Spanish cuisine · Vegetable Dishes

Tumbet Mallorquín

Mallorcan bake of individually fried potato, eggplant and bell pepper layers under a spiced tomato sauce.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 2 eggplants
• 2 red bell peppers
• 800 g ripe tomatoes
• 4 cloves garlic
• 1 onion
• 1 bay leaf
• 1 tsp sweet paprika
• 150 ml olive oil
• Salt, pepper

Instructions

1. Cut the eggplants into 1 cm thick slices, salt both sides and let drain on paper towels for 20 min.; peel the potatoes and cut them into 1 cm thick slices too.
2. For the sauce, finely chop the onion and 2 cloves of garlic, sauté in 3 tbsp olive oil for 5 min. until translucent, add the peeled and diced tomatoes with bay leaf and paprika and reduce uncovered for 20 min. into a thick sauce.
3. Fry the potato slices in plenty of olive oil over medium heat for 6–8 min. per side until golden and soft, remove and salt.
4. In the same oil, fry the pat-dried eggplant slices for 3–4 min. per side until they collapse and turn golden, then braise the bell pepper, cut into wide strips, for 8 min. until soft.
5. Line a baking dish with the potatoes, then layer the eggplant and the bell pepper on top, seasoning each layer with the remaining finely chopped garlic, salt and pepper.
6. Spread the tomato sauce evenly over the top and bake in the oven at 190 °C for 20 min. until the sauce bubbles, then serve lukewarm.