Technorati Profile
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Eggplant Tumbet
Mood:
Heavenly
Cost:
Cheap
Difficulty:
Easy
Rating:
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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
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Tumbet=Spanish (Balearic); baked vegetables and egg.
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• 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
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• Medium sized skillet
• 9" by 13" baking pan
• Measuring cups
• Paper towel
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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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