Tumbet Mallorquin (Majorcan Baked Vegetables)

 

Right now I am having a love affair between two chefs.  Call it a foodie "Ménage à trois."  Chef Eric Ripert of the famous Le Bernadin Restaurant (my all-time favorite) and Chef José Andrés’  TV show, "Made in Spain."

I record their shows, watch them, take notes of their recipes and save them for future meals.

Today we are going out with Chef José Andrés.  He made this vegetable dish that brought back memories of my dad, Antonio.  My father, a Spaniard through and through, was a head of his time.  He was a general practioner who then decided to go into the candy business.  He owned candy factories, in Spain, the Dominican Republic, Puerto Rico, and Venezuela. I remember him as if it was yesterday through the eyes of a little girl who adored this handsome, six-foot, five-inch man who was born in 1903. He was a giant then and still is, in my heart.  Quite the vegetarian, as I said, ahead of his time.  I remember this recipe as being one of his favorites.


Ingredients: (adapted from Chef José Andrés):

Olive oil as needed for frying veggies
1 eggplant, sliced in ½-inch rounds
2 potatoes, ½-inch rounds
1 red and 1 green peppers, cut in 4 pieces each
3-4 tomatoes for sauce – see picture
6 garlic cloves, smashed leaving the skins on
1 rosemary sprig
3-4 thyme sprigs

Preparation:
Heat olive oil in a large pan and start cooking the potatoes until golden on both sides.  Then add the peppers, adding a bit more oil as needed, remove after blistered and add the eggplant, again adding olive oil as needed.

 

For the Tomato Sauce: Shred the tomatoes as shown

In the same pan, with a bit more olive oil, add garlic.  Once golden add the rosemary, thyme and tomatoes.  Cook until heated through.

To assemble, place some of the sauce in your casserole, layer with potatoes, more sauce , sea salt and contine doing the same with the rest of the vegetables.   Finish with the rest of sauce on top and bake at 350 for 15-20 minutes.  Remember to preheat the oven.

Plate with some of the juices and garnish with the rosemary and thyme.

 

¡BUEN PROVECHO!

Geographical footnote: Majorca is the largest of Spain's Balearic Islands, which lie in the western Mediterranean Sea. They have their own cuisine and language, Mallorquín, though Spanish is commonly spoken.

Other recipes by Norma:
Carne Guisada (Beef Stew)
Frijoles Negros (Black Beans)
Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos
Piña Colada Flan
Chicken Empanadas
Barriguitas de Vieja
Supercharged Coquito (with Bacardi 151)

 

To share or print this page, click on the Share/Print button on our Wibiya social bar or use this ink-saving printing tool:

Looking for something?