Eggplant Tumbet

I was attracted to a recipe for Tumbet that I found in this month’s issue of Vegetarian times.  I had never heard of Tumbet and was not attracted by the inclusion of chickpeas in the recipe (though I love chickpeas) or the fact that the eggplant was included without cooking it first.    I did like the crisp phyllo crust and the basic ingredients of eggplant, potato, red pepper and tomato sauce.

So, I decided to research some other Tumbet recipes and make my own.  It was great!  The Bearded One loved it too!

Tumbet, by the way, is a recipe from the island of Mallorca.

For 2 servings:

1/2 medium eggplant,  washed and cut in 1/2 inch slices

2 small russet potatoes, cut in 1/2 inch slices

1 red, yellow, or orange pepper cut in 1 inch slices

1/4 red onion, cut in 1/2 inch slices then quartered

3/4 cup jarred or homemade tomato sauce

6 sheets phyllo dough

olive oil spray

olive oil for frying

Wash, dry and cut eggplants in slices.  Dip in flour, tapping excess.  Put 1/2 inch olive oil in skillet and heat to shimmer.  Fry eggplant.  Do not brown.  Drain on paper towel and set aside.

Cut potatoes in 1/2 inch slices and fry to golden., drain on paper towels and set aside.

Cut peppers in 1 inch slices and fry.  Drain on paper towels and set aside.

Cut red onion in 1/2 inch slices, quarter.  Fry.  Drain on paper towels and set aside.

Layer vegetables in baking dish, starting with potatoes, eggplant, peppers, onions, and tomato sauce.

Spray phyllo sheet with olive oil spray.  Crumple into loose ball.  Place on vegetables.  Repeat to cover the vegetables.  Spray the top of the phyllo crust.

Bake in a preheated 375 degree oven for 30 minutes, watching not to burn the top.  Cool 10 minutes and serve.

The Bearded One had thirds!  He said to save this recipe!  I agree.

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About Retired woman

retired, dealing with parents recent deaths, wondering what lies ahead with the health of my spouse, overall enjoying each day, love cooking, gardening, travel, Grandsons, family, small town life
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