Tombet

Tombet
Tombet in a terracotta plate
Course	Main course
Place of origin	Spain
Region or state	Majorca
Main ingredients	Potatoes, aubergines and red bell peppers
Cookbook: Tombet Media: Tombet

Tombet (Catalan pronunciation: [tumˈbɛt], locally: [tomˈbət] or [tumˈbət]; Spanish: tumbet) is a traditional vegetable dish from Majorca. It is available at almost every local restaurant on the island.

Tombet is often served along with fish or meat, but on its own it makes a good vegetarian dish.

Preparation

Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley and presented in a way that it looks like a pie without a crust.^[1]

Tombet is the Majorcan version of the Occitan ratatouille or the Catalan samfaina. Influenced by those dishes, nowadays some people add zucchini to the mixture, but this is a vegetable that is not present in the original dish.

References

↑ Jill Dupleix, Potato and aubergine tombet, Timesonline

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Potato dishes

Eggplant dishes

List of eggplant dishes

Ajapsandali Ajvar Alinazik kebab Baba ghanoush Badrijani Baghara baingan Baingan bharta Beguni Caponata Confit byaldi Dahi baigana Di san xian Eggplant papucaki Eggplant salads and appetizers Escalivada Fried aubergine Hünkârbeğendi İmam bayıldı Israeli eggplant salad Karnıyarık Kashk e badamjan Kyopolou Malidzano Mirza Ghassemi Moussaka Parmigiana Pasta alla Norma Pinđur Pisto Ratatouille Rollatini Stuffed eggplant Tepsi Baytinijan Tombet Zaalouk Zacuscă

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Tombet

Preparation

See also

References