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Eggplant Tumbet

Mood: Heavenly

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This is a very popular dish on Mallorca island and a representative sample of the Mediterranean cooking style. It is usually cooked and served in the same vessel, a hand made, round ceramic pan called “greixonera.”

Time To Cook:
Prep: 10m
Cook: 50m
Servings: 4
Tumbet=Spanish (Balearic); baked vegetables and egg.

• 1 large eggplant

• 2 small potatoes

• 1 red pepper

• 1 small red onion

• 2 big red tomatoes

• 1/2 cup of flour

• 1/3 cup extra-virgin Spanish olive oil for frying

• 1 tablespoon of fresh chopped basil

• Salt and pepper to taste

• Medium sized skillet

• 9" by 13" baking pan

• Measuring cups

• Paper towel

Preparation (Do it!)
1. Wash, dry and cut eggplant into ½ inch thick slices. Dip in flour, tapping excess. Put 2 inches olive oil in pan and fry eggplant on medium-high heat for 2-3 minutes each side. Do not brown. Drain on paper towel and set aside.

2. Cut peeled potatoes into ½ inch thick slices and fry 2-3 minutes each side, drain on paper towel and set aside.

3. Cut peppers in 1 inch slices and fry 2-3 minutes each side. Drain on paper towel and set aside.

4. Peel and cut tomatoes in chunks.

5 Medium dice onion and brown 3-4 minutes in the rest of the oil in pan and add tomatoes. Let it reduce to a thick sauce for 10 minutes.

5. Arrange vegetables in a round baking pan, big enough to accommodate all the vegetables, starting with potatoes, eggplant, peppers and tomato sauce.

6. Bake in a preheated 375ºF oven for ½ hour, watching not to burn the top.

7. Cut the basil and sprinkle over entire dish. Add salt and pepper to taste.

7. The tumbet is best served at room temperature.


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