Baked Majorcan tumbet

Wash the aubergines and peppers well and peel the potatoes and onion. Next, cut the aubergines into 1/2-centimeter slices, salt them and leave them on a plate to sweat for 15 minutes. We also cut the potatoes into pieces of the same thickness and salt them, placing them on the Efficient griddle. Cut the peppers into strips once they are seeded and salted, place them next to the potatoes on the grill.

Ingredients

For 2 persons:

  • 1 large eggplant
  • 2 medium potatoes
  • 2 green peppers
  • 1/2 large onion
  • 500 gr of pear tomato
  • extra virgin olive oil
  • Salt

Preparation

  1. Wash the aubergines and peppers well and peel the potatoes and onion. Next, cut the aubergines into 1/2-centimeter slices, salt them and leave them on a plate to sweat for 15 minutes. We also cut the potatoes into pieces of the same thickness and salt them, placing them on the Efficient griddle. Cut the peppers into strips once they are seeded and salted, place them next to the potatoes on the grill.
  2. Preheat the oven to 220ºC.
  3. Place the aubergines on another Efficient griddle once we have dried the water they have released and sprinkle with extra virgin olive oil. We also spray the potatoes and peppers with oil.
  4. We bake for 30 minutes. Meanwhile we are going to prepare the tomato sauce, to do this we put a splash of extra virgin olive oil in a 24 cm Efficient Plus frying pan . Add the finely chopped onion, lightly salt and fry for 5 minutes. Next, add the peeled, seeded and finely chopped tomato, lightly salted. Saute for 15-20 minutes, taste and rectify salt and sugar if necessary.
  5. We can now plate to bake again. In a couple of low Efficient saucepans we pour a little sauce, on it we place half of the peppers in each saucepan, a little more sauce, the potatoes, more sauce, the aubergines and finally tomato sauce. Bake at 250ºC for 5 minutes and serve in the same pans.

Photos and recipe by MJ .

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