Wine and Food Matcher

Monday, October 24, 2011

Tumbet Recipe: A Healthy Casserole


Did I really just say it? Healthy and casserole in the same phrase? But it's true, this casserole is both flavorful and healthy. No fattening cream of soups in this dish. Only layers of vegetables (and tubers) and a little healthy fat coming from olive oil.

Several days after making it we're still enjoying eating Tumbet! On Saturday my husband discovered that a splash of lemon juice adds something to the flavors. It's an unauthentic addition I've made to the recipe. If you want something more authentic, leave it out. I hope you enjoy it as much as we did. Please remember to give ample time for the prep work. Also, take note that if you use a large stand alone, plug into the wall skillet browning the vegetables will take a fraction of the time of using a frying pan!

Tumbet makes a nice vegetarian main dish. I'd guess some lemon chicken or blackened chicken would make a nice accompaniment if you want to add in a meat dish and serve this on the side. A green salad and a crusty bread complete the meal would complete the meal. We simply ate the Tumbet with a side of crusty bread.

Tumbet (adapted from Spanish Cookbook, Aubergines,  Culinary Chase, and GroupRecipes)
2-3 small eggplants, sliced thinly
3 potatoes, sliced thinly (russet is my recommendation)
1-2 bell pepper, sliced
5 ripe tomatoes (must be ripe; you want them to be juicy) cubed
1 small onion, finely chopped
4 large cloves garlic, minced
1 tsp lemon juice (optional; unauthentic)
salt and pepper to taste
1/4-1/2 tsp oregano (depending on how strong you want it; we added more when we reheated and it was even better, so that's why I've listed the 1/2 tsp as an option)
olive oil
*optional: sheep's milk feta sprinkled on servings (unauthentic)

Thinly slice eggplant and lay in single layer on strainer or a cookie sheet. Sprinkle with salt and allow to sit for an hour to remove juices. Mop up any brown droplets of liquid at the end of the hour.


Meanwhile prepare potatoes by slicing thinly and brown slightly on both sides in olive oil. Place in casserole dish sprinkled lightly with salt. Then repeat with the eggplant, placing that in a layer on top of the potatoes. Slice the bell pepper into strips, saute quickly, and layer on top of eggplant.


Saute garlic and onion in olive oil. Add diced tomatoes and smash it lightly to remove juices. Add lemon juice, sugar, oregano, salt and pepper. Cook until a nice sauce. Pour over the casserole.


Bake at 375 for 30 minutes and allow to cool before serving.*

*Note: When I reheated it again for supper tonight I put a little sheep's milk feta on my serving. Wow! Just wow!







2 comments:

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