Tumbet
easy

Prep: 20 minutes

cook

Cook: 30 minutes

easy

Method: Easy

snack

Course: Main Course

Main Course

Type: Spanish

A popular Spanish vegetable dish that can be found on the menu of most restaurants in Spain

Ingredients

  • Potatoes, cut into round slices and soaked in water ¼ kg
  • Brinjal, cut into round slices and soaked in water ¼ kg
  • Green capsicums, cut into roundels ¼ kg
  • Tomatoes, peeled and made into a pulp ¼ kg
  • Oil 2 tbsps
  • Garlic cloves, finely chopped 3
  • Salt 2 tsps
  • Black peppercorns ½ tsp

Methods

  • Preheat oven to 200º C. Butter a baking dish.
  • Heat 1 tbsp oil in a non-stick pan on high heat. Lower heat and arrange potato slices in it and cook.
  • Heat 1 tbsp oil in another non-stick pan. Drain brinjal slices and saute, turning sides. Add salt and toss occasionally, till lightly browned on both sides.
  • Arrange cooked potato slices at the base of a buttered baking dish, followed by brinjal slices. Sprinkle ¼ tsp crushed black pepper on top of brinjal slices.
  • Heat 1 tbsp oil in the same pan, add green capsicum slices and saute on high heat. Add salt and cook till lightly browned.
  • Arrange these slices on top of brinjal slices.
  • Heat 1 tbsp oil in the same pan, add tomatoes and garlic. Reduce heat and add ½ cup water, salt and mix well.
  • Pour tomato mixture on top of green capsicum slices and spread evenly so that the juices penetrate to the bottom of the dish. Sprinkle salt on top.
  • Keep the baking dish in the preheated oven and bake for 15 minutes.
  • Serve hot.