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Mallorcan Tumbet

Mallorcan Tumbet

delicious Balearic variation on ratatouille

 

In summer 2019 we (me and my husband) found out, Mallorca is the ideal destination for our vacation. It is a paradise for cyclists (my husband), for those in need of a relax on the beach (myself) and for the foodies (both of us). We stayed in Port de Pollença and we loved it. So much that we were already planning on going back in 2020. With the covid-19 pandemic, plans are still unsure (May 2020), so I have decided to cook one of the typical Mallorcan meals at home - tumbet - something like “ratatouille”. It is delicious (though not very photogenic) and as I found out, pretty time consuming to cook (I did not freak out only thanks to my husband’s help), so I really hope we will be able to make it to Mallorca soon and eat it in our favourite tapas place by the sea. ¡Hasta luego, Mallorca!

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PS: For more photos check out the GALLERY.

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Tumbet Ingredients

 

  • 2 smaller eggplants

  • 2 midsized courgettes

  • 2 peppers

  • 4 large potatoes

  • 0,5 l extra virgin olive oil

  • homemade tomato sauce 

  • salt

  • pepper

 

Homemade tomato sauce ingredients

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  • 10 tomatoes

  • 1 large onion

  • 1 clove garlic

  • fresh oregano or basil 

  • olive oil

  • salt

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  1. Start with the home made tomato sauce - cut the washed tomatoes into halves, cut out the green part. 

  2. Put the tomatoes into the food processor to get a smoothie like texture.

  3. Remove some water from the tomatoes - I used a fabric bag and got out like 3 dcl of tomato water.

  4. Chop the onion into small pieces and fry it on the olive oil on a medium heat for around 5 minutes - be careful, we do not want the onion to turn brown.

  5. Add tomatoes, garlic chopped into smaller pieces, 2-3 leaves of fresh basil or leaves from 4-5 oregano stems and a ½ teaspoon of salt. Whisk together and keep cooking on a medium/low heat.

  6. While your sauce is being cooked, slice washed potatoes, eggplants, courgettes and peppers into thin slices - 3-4 mm thick. Set aside. 

  7. Put some salt on the eggplants slices and place them in the sieve to reduce the water.

  8. Cook your tomato sauce until some more water evaporates and then move it to the food processor again, create smooth texture.

  9. Cook through again - you will see if more water needs to evaporate or not. Set aside.

  10. Dry the water from the eggplants with the kitchen towel before the next step.

  11. Now you need to fry all the sliced vegetables - I was doing it the traditional way, on the stove, in two pans, on olive oil. This takes time and needs a lot of patience (and a lot of oil).

  12. I fried separately potatoes, courgettes, eggplants and peppers and placed them on many paper towels to absorb the oil.

  13. The veggies/potatoes do not need to be super crispy/through as you will bake them after frying anyway.

  14. So once all the veggies are fried, create layers in a baking bowl - potatoes on the bottom, then eggplants, courgettes, peppers and cover with tomato sauce. 

  15. Do not forget to add some salt and pepper between the layers (I did :D ). And do not forget you already did put some salt on the eggplants.

  16. Now put the baking bowl into the preheated oven and bake at 200°C for 20-30 minutes - depending how much your veggies were fried already - just make sure nothing is raw and the tastes come nicely together. This really only needs like 20 minutes.

  17. Eat warm with bread or as a side to some nice meat or fish. Also, it is great on the next day, even at a room temperature.

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