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Majorcan Tumbet | Hearty Layered Casserole
(0)
50 min
Under an hour
Knuspr-Küche
Sonnengereifte Auberginen, rote Paprika und zarte Kartoffelscheiben, traditionell geschichtet mit einer aromatischen Knoblauch-Tomatensauce im Ofen gebacken. Hol dir den echten mallorquinischen Sommer auf den Tisch!
Preparation method
Preparation & Sautéing Vegetables
Preheat the oven to 180 °C top/bottom heat. Peel the potatoes and cut into approx. 0.5 cm thick slices. Wash the aubergines and also cut into about 0.5 cm thick slices, salt lightly and leave to sit for 10 minutes, then pat dry. Deseed the peppers and cut into wide strips.
Heat 3 tbsp of olive oil in a large pan. First, fry the potato slices on both sides until golden yellow (approx. 5–7 minutes) and remove. Then fry the aubergine slices and pepper strips in batches with a little more olive oil until soft and lightly browned.
Savory Tomato Sauce (Salsa)
Finely chop the onion and garlic. Saute in the same pan with 1 tbsp of olive oil until translucent. Add the diced canned tomatoes and bay leaves. Season to taste with salt, pepper, and a pinch of sugar.
Chef's tip
Majorcan secret: Tumbet tastes even more flavorful the next day, once all the vegetable layers have fully absorbed the fruity tomato sauce.
Variation tip: If you like, you can sprinkle some grated Manchego over the vegetables before baking for a delicate Mediterranean crust.
Ingredients
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