Tumbet is a popular vegetarian dish in Majorcan Spanish cuisine made by layering fried potatoes, eggplants, peppers, and a thick tomato sauce with cheese in a clay pot and baking it in the oven. It can be served as a side dish or a main course.
Tumbet is the term used to describe various baked aubergine dishes, potato dishes and ratatouille stews that are prevalent in Majorcan Spanish cuisine. While there are many different variations of tumbet, the basic preparation method for this baked vegetarian dish is quite simple and involves layering the vegetables before they are placed in the oven. Tumbet can be eaten as a side dish for meat and fish, but is also often served as a vegetarian dish.
The main ingredients required to prepare the glass are potatoes, eggplants, peppers, tomatoes, olive oil, garlic, pepper, cayenne pepper, cheese and salt. The vegetables are washed and cut into small pieces; the potatoes are peeled, but not the aubergines and peppers. A little olive oil is poured into a pan and heated. The chopped potatoes, eggplant and peppers are fried separately in the oil and then removed from the pan and set aside on paper towels to soak up any excess oil.
The tomatoes are first pureed and then cooked with crushed garlic cloves in olive oil until a thick tomato sauce is obtained. Salt, pepper and cayenne pepper are added to the sauce as it cooks to give it the required flavor. Some cheese can also be added to the sauce.
In traditional Spanish cuisine, tumbet is cooked or cooked in a wide-mouthed clay pot called a grixonera; terracotta is said to add a particular flavor to the vegetable dish. The inside of the clay pot is brushed with olive oil and the fried vegetables are layered on top of each other. The melted cheese and thick tomato sauce can be poured evenly between each layer, as well as on top. The dish is then placed in the oven and cooked at a high temperature for about half an hour. After finishing cooking, the tumbet is allowed to cool for a while before it is ready to be served.
The dish can make for a pretty colorful presentation on the table, with the reds of tomatoes, the purples of eggplants, and the red or greens of peppers. Apart from these traditionally used vegetables, various other vegetables can also be used to make tumbet. The dish is hugely popular in Mallorca, enjoyed by locals and visitors alike, and is a regular feature on many of the restaurant and hotel menus.
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