Tumbret (Mallorcan vegetable tian)

 

Tumbret is the Mallorcan take on classic Mediterranean medley of cooked vegetables e.g. ratatouille (France), samfaina (Catalan), pisto (Spanish), and caponata (Italy). Unlike its cousins, tumbret is a layered concoction, which makes for an attractive presentation.  It's a nice vegetarian option, but can even be made with eggs or fish for a more complete meal. Adapted from The Complete Spanish Cookbook by Jacki Passmore.

Ingredients

2 medium eggplants sliced thinly

2 large potatoes, peeled and sliced thinly

2 pimentos (color of your choosing) peeled and sliced

5 cloves of garlic, minced

1 medium onion, chopped

6 tomatoes, fresh in season or roasted; chopped

1 bay leaf

pepper

thyme

parsley

Piment d'espelette for a little spiciness (optional; this is after all a Catalan dish, not a Basque one)

1/4 cup/40g breadcrumbs (optional)

lemon slices

Method:

Salt the eggplant slices and drain on kitchen towel or paper towels for about 30 minutes. Fry the potato slices in olive oil until golden.  Drain on paper towels.    Fry the eggplant slices in similar fashion. Do this in small batches in plenty of oil to prevent the vegetables from absorbing too much oil.  (Alternatively, I often brush the eggplant with olive oil and bake in 425℉ oven for about 20 minutes, turning halfway through the process.) Char the peppers over stove top gas flame or under the broiler.  Remove the burnt skin, seeds and ribs.  Slice the peppers into strips.  Saute the onions until soft, then add the garlic and saute for a few more minutes.  Add the peppers, tomatoes and herbs (be generous).  Cook to a pulp.  Season with salt and pepper to taste.

In a pie dish with sloping sides layer the eggplant slices in an overlapping fashion.  Do the same with the potatoes. Finally, pour over the the tomato mixture.  Bake at 425℉ for 15-20 minutes.  Allow to set on the countertop for a few minutes. Using a properly sized plate, invert the contents onto the plate.* (If you choose not to invert the plate, top with breadcrumbs lightly fried.)  Garnish with lemon slices.  Cut into wedges.  Serve hot or at room temperature.

*Pro tip:  If you want to invert for proper presentation (and you should) prepare this the day before.  Cover with plastic wrap and refrigerate overnight.  This will let the contents congeal a little, making the inversion step much easier and successful.  This also makes cutting it into individual wedges for serving easier.  Cover with the same plastic wrap and leave on countertop to attain room temperature before serving.  File under Secrets They Don't Tell You About.