Eggplant and Potato Tumbet Recipe | Vegetarian Times Skip to main content

Eggplant and Potato Tumbet

Tumbet, a vegetable dish from Majorca, Spain, is traditionally made by frying vegetables in olive oil, then baking them in a tomato sauce. This version skips the frying to cut down on fat, includes chickpeas for protein, and gets a crumpled phyllo topping for wow factor.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 small onions, quartered and sliced (2 cups)
Ingredient Line: 
1 red bell pepper, cut into ½-inch pieces (1 cup)
Ingredient Line: 
1 medium yellow bell pepper, cut into ½-inch pieces
Ingredient Line: 
4 cloves garlic, minced (4 tsp.)
Ingredient Line: 
1 28-oz. can diced tomatoes
Ingredient Line: 
1½ lb. Japanese eggplant, sliced ¼-inch thick (about 4 eggplants)
Ingredient Line: 
1 lb. boiling potatoes, peeled and sliced ¼-inch thick
Ingredient Line: 
1½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
Ingredient Line: 
2 Tbs. tomato paste
Ingredient Line: 
1 Tbs. finely chopped fresh oregano
Ingredient Line: 
18 sheets frozen phyllo dough, thawed (one-half 16-oz. pkg.)

Instructions: 

1. Heat oil in large Dutch oven over medium heat. Add onions and bell peppers; cook 7 to 9 minutes, or until softened, stirring frequently. Stir in garlic, and cook 30 seconds more.

2. Add tomatoes, eggplant, potatoes, and chickpeas. Stir tomato paste and oregano into 1 cup warm water, then stir into eggplant mixture. Cover, reduce heat to medium-low, and simmer 20 minutes, or until potatoes are almost done. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Spread eggplant mixture in deep 13- x 9-inch baking dish.

4. Unroll phyllo, and keep under damp towel to retain moisture. Spread 1 phyllo sheet on work surface, and coat well with cooking spray. Crumple into loose ball, and place atop eggplant mixture. Repeat with remaining phyllo sheets until eggplant mixture is covered with phyllo crumples. Thoroughly coat top of casserole with cooking spray, and sprinkle with salt, if desired. Bake 25 minutes, or until phyllo is golden-brown and crispy. Let stand 10 minutes before serving.

Nutrition Information: 

Calories: 
190
Protein: 
6 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
33 g
Cholesterol: 
0 mg
Sodium: 
313 mg
Fiber: 
5 g
Sugar: 
7 g
Yield: 
Serves 12