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Recipe · Mallorcan cuisine

Tumbet

Mallorca's layered vegetable bake

Tumbet with aubergine, potato, pepper and tomato sauce in a clay dish

Few dishes taste as much of a Mallorcan summer as tumbet: layer upon layer of golden potatoes, tender aubergines and sweet peppers, crowned with a slowly reduced tomato sauce.

A dish from the garden

Tumbet comes from the island's farmhouse cooking. It used whatever ripened in the summer garden – traditionally baked in a greixonera, Mallorca's typical clay dish.

Side or main course

Tumbet is served lukewarm, on its own as a vegetarian main or alongside fish, lamb or a fried egg. It often tastes even better the next day.

Ingredients for 4

  • 3 aubergines
  • 4 waxy potatoes
  • 3 red peppers
  • 1 kg ripe tomatoes
  • 3 garlic cloves
  • Extra virgin olive oil
  • Sea salt, sugar, parsley

Method

  1. 01Slice the aubergines, salt them and leave for 30 minutes, then pat dry.
  2. 02Slice the potatoes and cut the peppers into strips. Fry each separately in olive oil until golden.
  3. 03Simmer the tomatoes with garlic and a pinch of sugar for 30 minutes into a thick sauce.
  4. 04Layer in a clay dish: potatoes, aubergines, peppers – salting each layer lightly.
  5. 05Cover with the tomato sauce, bake for 10 minutes at 180 °C and serve with parsley.

ESTID tip: fry the vegetables separately so every layer keeps its own flavour.

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