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Tuesday, 23 June 2009

Mallorcan Tumbet

I've never been to Mallorca but it is a place I would love to visit.

This is a recipe I found, which in its original form isn't slimming as there's lots of olive oil involved, one recipe used half a cup!!! but I've attempted to make a SW version.

Tumbet is a national dish that is a mixture of ratatouille (tomato/vegetable sauce) and Spanish omellete (layers of potato). It has been described as a 'vegetable pie'. I've made this a couple of times and its tasty, be careful not too leave to long or it can get a bit dry, if it does just make extra sauce.


1 large Aubergine (also known as Eggplant)
1lb Potatoes (Maris Piper are best recommended)
1 large Red Pepper (two medium will do)
1 tin chopped Tomatoes
2 cloves Garlic
1 onion
2 shallots
Fry Light Spray
1 tspn mixed herbs (optional I added them as I like a lot of flavour)
1 tspn dried Oregano
Salt and freshly ground Black Pepper


For the sauce, peel and roughly chop the onion, peel and finely chop the shallots. Peel and finely slice the garlic cloves. Place the chopped onion and shallots, sliced garlic, herbs/oregano and tomatoes into a pan, cover and simmer for about 1o to 15 mins. Add Salt and pepper as required.

Peel the potatoes and thinly slice, take the aubergine and also thinly slice into roughly 1 to 1.5 cm rounds. Cut the Red Pepper into strips, discarding the core and seeds.

Take out a frying pan and spray with fry light, fry the potatoes slices turning so that each side is done. You may have to do this in batches depending on the size of your frying pan.

Take out a baking dish, I have a square one but any will do. Arrange the potato into layers on the bottom of the baking dish and season with salt and black pepper. Place to one side.

Spray the frying pan with fry light again, fry the sliced aubergine so that both sides are done. Add the aubergine to the baking dish by layering the aubergine on top of the potato slices, again season with salt and black pepper.

For the last time, spray the frying pan with fry light and fry the Red Pepper strips. Once they are done, add the pepper strips to the baking dish by layering the pepper strips on top of the aubergine.

Preheat the oven to 180C/Gas Mark 4, take the pan of sauce and spoon the tomato sauce over the top of the vegetables in the baking dish. Bake in the oven for 20 minutes until the sauce is hot and bubbling.

Allow to cool slightly so that you don't burn yourself. Serve as a starter, side dish or as a meal in itself as I did with a lovely summer salad, bread (healthy extra) and a lovely glass of red wine from my sins.

Sins per serving:

I could say FREE on a green day but with the amount of fry light sprays I guess half a syn would be honest.

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