Tumbet: Mallorcan layered vegetable bake

Mallorca, Balearic Islands

Mallorca's version of the layered vegetable preparation — aubergine, potato, red pepper, and courgette, each fried separately in olive oil and layered in a clay cazuela with a tomato sofrito between each layer, then baked in the oven. Tumbet is the Mallorcan answer to ratatouille and pisto — same ingredients, same logic, radically different technique. Each vegetable is fried separately (not all together) to achieve the correct texture before layering; the result is a cohesive, slightly caramelised terrine of vegetables with intense individual character in each layer. It is traditionally served as a first course or side dish alongside grilled fish or lamb, and is served at room temperature in Mallorca — never hot from the oven.

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