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Vegetarian, European

Majorcan tumbet with crusty bread

Majorcan tumbet is a layered summer vegetable dish, potatoes, eggplant, and peppers, topped with tomato sauce and served with crusty bread. It serves 4 and takes 1h15 to make, with medium difficulty and about €2.10 per serving. The key to success is cooking each vegetable separately before layering them.

Tonight, Majorca comes to your kitchen with a tumbet, layers of potatoes, eggplant, and peppers under a tomato sauce.

Majorcan tumbet with crusty bread
Total time
1 h 15
Difficulty
Medium
Cost per person
€2.10
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Tumbet is the kind of dish that smells like summer before it even hits the table. The potatoes bring softness, the eggplant a silky texture, the peppers a touch of sweetness, and the tomato sauce ties it all together into one generous bite. Cooking each vegetable separately is what keeps the flavors distinct instead of blending into mush.

It's a great choice for a weeknight dinner when you have a bit more time, or for a relaxed Sunday in the kitchen. Adults who enjoy well cooked, flavorful vegetables will love it, though it's a tougher sell for kids used to simpler flavors. Served with crusty bread, it stands on its own, no meat or fish needed on the side.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Eggplants 2
  • Red bell peppers 2
  • Garlic 3 cloves
  • Onion 1
  • Parsley 1 bunch

Pantry

  • Crushed tomatoesoften in the pantry 500 g
  • Olive oiloften in the pantry 10 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Crusty bread 8 slices

Allergens Gluten

The step by step recipe

  1. Make the sauce by sautéing the minced onion and garlic in a saucepan with a little oil, then add the tomatoes, salt, and pepper and let it reduce. 20 min

    A pinch of sugar corrects the acidity if the tomatoes taste a bit sharp.

  2. Slice the potatoes into rounds and the eggplant into slices, then brown them separately in a skillet with oil until tender. 20 min

    Drain them on paper towels, otherwise the dish turns greasy.

  3. Cook the peppers, cut into strips, in the same skillet until soft. 10 min

    Cover the skillet, the steam softens them without drying them out.

  4. Layer the tumbet in a baking dish, starting with the potatoes, then the eggplant, then the peppers, and top with the tomato sauce.

    Press each layer gently with the back of a spoon so the dish holds together when sliced.

  5. Bake for 15 minutes at 180°C, sprinkle with parsley, and serve with the crusty bread. 15 min

    Let it rest for five minutes before serving, the flavors settle and it slices more cleanly.

Our tips to get it right

  • Cut all the vegetables to an even thickness, about half a centimeter, so they cook at the same pace.
  • Use a wide skillet or cook the vegetables in batches, they should brown rather than steam in their own liquid.
  • Pick good quality crushed tomatoes, the sauce ties all the layers together and needs real flavor.

The variations

  • Swap the red peppers for yellow or green ones depending on what you find, the result stays close to the original.
  • Add a layer of goat cheese or feta between the vegetables for a richer version.
  • For a quicker version, cut the vegetables thinner and cook them all together in the skillet before topping with sauce, skipping the distinct layers.

What to serve it with

  • Toasted crusty bread
  • A simple green salad
  • A glass of fresh tomato juice

Storage

Tumbet keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, for up to 2 months. Reheat it in the oven or a skillet rather than the microwave, to keep a good texture.

Questions about this dish

Can you make tumbet ahead of time?

Yes, you can make it the day before and reheat it in the oven before serving. The flavor actually improves a bit after a night in the fridge, as the flavors have time to blend.

Can you roast the vegetables in the oven instead of frying them?

Yes, you can roast them with a drizzle of olive oil, which needs less watching over. Allow about 20 minutes at 200°C for each vegetable, depending on their thickness.

Do you really need to salt the eggplant first?

It's not required but it makes a real difference to the final texture. Salt draws out the bitter water and keeps the eggplant from soaking up too much oil while cooking.

Does tumbet freeze well?

Yes, once fully cooled, it freezes for up to 2 months in an airtight container. Let it thaw in the fridge before reheating it in the oven.

How long does it take to make a Majorcan tumbet with crusty bread?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Majorcan tumbet with crusty bread?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Majorcan tumbet with crusty bread cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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