Eggplant-Tomato-Filo Tumbet

I am convinced that every culture from the Mediterranean Basin through to the Pacific Ocean has some version of an eggplant-tomato dish. The French have ratatouille, the Sicilians caponata, the Persians have mirza ghasemi, and the Indians have baingan bharta. And I love all of them. So, when I found the Majorca equivalent, the tumbet, I assumed I’d like it, even if I’d never heard of a tumbet before. The Vegetarian Times website is a very nifty resource and I recommend checking it out. It is where I found this week’s recipe: Potato and Eggplant Tumbet.

tumbet 1

1/2 medium onion, chopped
1 red bell pepper, chopped into 1/2 inch pieces
4 cloves garlic, minced
1/2 large eggplant, chopped
1-2 yellow potatoes, chopped
2 large tomatoes, chopped
1-2 tablespoons pasta sauce
1/2 tsp dried oregano
salt
filo dough
butter/olive oil

Heat the olive oil in a large pot, and saute the onions and red peppers for 5-10 minutes. Add the garlic and cook for another 30 seconds. Add all the other ingredients expect the filo dough, and a little under 1 cup of water. Cover the pot and let the whole thing simmer for about 20 minutes, stirring occasionally. Once that has finished cooking, pre-heat the oven to 350 and pour the veggies into a baking pan – trying to prevent as much of the liquid from getting in there as possible. Take a few sheets of filo dough. Brush each sheet, or part of a sheet, with butter. Then crumple it into a ball-ish form and place it on top of the veggies. Since you crumple, it’s cool if the sheets are imperfect. Keep doing that until the whole dish is covered. If you are me and think pine nuts clearly go with everything, add a handful of pine nuts and scatter across the top of the dish. Bake for 20-30 minutes, and serve warm.

tumbet 2

Result: Really good. A little too much liquid though, and that causes issues with the filo topping. I suspect there will be some reheating problems on that end too. But a solid, filling recipe that is healthy. Also, if you have the opportunity to add the pine nuts – do so. Pine nuts make everything better in my opinion. I had this with prosecco, for the completely logical reason that I had mimosas with brunch today, and so it was already open. I think I’d like this with a red though. Also, if you use olive oil instead of butter, this recipe is totally vegan. Song of the week: Star Trek fanvids. I couldn’t decide between the amazing “Closer” video and “Tik Tok” which I also love. If you are a fan, like me “Last Friday Night” is pretty good too.

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