This reminds me that I can’t let the summer go by without showing you the star Mallorcan recipe of the season: the tumbet. The tumbet is a typical vegetable stew of the area, which is prepared with aubergine, courgette, red pepper and potato. It is a sign that it is not necessary to go out of the traditional to find vegan dishes. I recommend that you search the traditional recipe book of your land, because it is very possible that you will find some vegan dish that had gone unnoticed. This happens because, after all, meat has always been a product of a certain luxury. Poor communities in the past, such as peasants, had restricted access to meat, and that’s why there are many vegetarian dishes in popular culture.

  • 1 kg. of potatoes
  • 2 eggplants
  • 2 red peppers
  • 2 zucchini
  • 1 large can of crushed tomatoes
  • Salt
  • Garlic
  • Laurel
  1. Heat a good amount of oil in the pan. Both the potatoes, the aubergines and the courgettes will be cut into slices, and only the red pepper will be cut into more or less large square pieces, about 2 cm. We will start by peeling and cutting the potatoes, since it will be the first thing we will fry. When the potatoes are in the pan, we will take care of peeling and cutting the aubergines and we will salt them and let them rest. This way we make sure to remove the bitterness.
  2. Fry the potatoes first over medium heat. When they are tender, we will increase the heat until they acquire a more toasted color and a crunchier texture. Next we fry the courgettes, then the aubergines and, finally, the red pepper. We will place and salt the vegetables in a dish or clay pot in this order: potatoes, aubergine and zucchini.
  3. To finish, we will prepare a tomato sauce that we will mix with the red pepper and cover the tumbet. To make our tomato sauce, we fry the garlic and add the crushed tomato and a couple of bay leaves. Let the tomato cook over low heat. When it’s ready, add a little salt and sugar to rectify the acidity.
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