Tombet
We continue Spanish Week with a less known dish - the vegan Tombet. This delicacy originates from the Balearic island of Mallorca and the flavours will remind you of summer.
Tombet is made with potatoes, red pepper, aubergine, zucchini and tomato sauce so it’s not only vegan but also quite cheap :) This dish requires all the vegetables to be cut into 1cm slices and fried - don’t worry it will not result heavy or oily in the end if you drain your veggies well enough.
Prep Time: 15 Min - 45 Min extra for Aubergine salt draining
Cooking Time: 30 Min
Ingredients for 2:
Potatoes - 4
Red Pepper - 1
Zucchini - 1
Eggplant - 1
Tomato Sauce - 250 ml or make your own!
Olive Oil
Salt & Pepper
How to:
We start making the Tombet by removing the acidity from the eggplant. This is done by cutting the eggplant into 1 cm slices, placing them on kitchen paper and sprinkling salt on them. Cover them with kitchen paper also on the top and let them rest for at least 30 Min.
Wash and slice all your other vegetables (zucchini, potatoes and red pepper and start to fry them! All the veggies need to be fried and then carefully drained with paper towels to remove the excess oil.
Once the 30 min have passed you can wash the aubergines to get rid of the excess salt and fry them as well. If you are not a fan of frying everything you can place some of the sliced veggies in the oven and roast them (zucchini and eggplant). We recommend you always fry the potatoes and the red pepper.
Once everything is fried and drained you can heat your tomato sauce in a sauce pan and you can start building your Tombet.
Make layers in a pot (potatoes, zucchini, aubergine and peppers on top) and cover everything with the tomato sauce.
Enjoy :)