Black Garlic Kitchen

Black Garlic Tumbet

Tumbet is a traditional dish from the island of Mallorca made with layers of potatoes, aubergines and red peppers in a Black Garlic tomato sauce.

black garlic tumbet

Prep: 30 mins approx. + salting | Cook: 25-30 mins + resting | Serves: 4 | V | Ve

Ingredients

  • 2 large aubergines – cut into 1.5cm slices
  • Table salt
  • 200ml olive oil plus extra if required
  • 1kg waxy potatoes e.g. Charlotte – cut into ½cm slices
  • Black Garlic Sea Salt or table salt
  • Freshly ground black pepper
  • 1 tbsp Black Garlic Paste
  • 1 tbsp fresh oregano leaves
  • 1 quantity BGK’s Black Garlic Tomato Sauce
  • Olive oil for greasing
  • 3 roasted peppers from a jar – drained, deseeded and cut into 1cm strips

Method

  • Preheat the oven to 200C/180Cfan/Gas6.
  • Prepare the aubergine slices by laying the slices on absorbent kitchen paper. Sprinkle with salt. Leave for 20 minutes to draw out the juices of the aubergine.
  • Heat a layer of olive oil in a large non-stick frying pan on a medium heat. Fry the potatoes in batches for 5 minutes on each side or until they are soft and a light golden brown colour. Season with salt and freshly ground black pepper. Drain the excess oil by placing the potato slices on a plate lined with absorbent kitchen paper. Set aside.
  • Pat the aubergine slices dry with kitchen paper. Remove as much salt and juices as possible. Heat a layer of olive oil in a large non-stick frying pan over a medium heat. Fry the aubergines in batches for 5 minutes on each side or until softened and lightly browned. Drain any excess oil by placing the aubergine slices on a plate lined with absorbent kitchen paper. 
  • Allow the aubergines to cool then smear each aubergine slice with a little Black Garlic Paste. Season with freshly ground black pepper. Set aside.
  • Stir the fresh oregano into BGK’s Black Garlic Tomato Sauce.
  • Now assemble the tumbet as you would a lasagne – grease a shallow ovenproof dish with olive oil. Lay the fried potato slices on the bottom of the dish, season with a little salt and freshly ground black pepper, next add a layer of roasted red pepper then layer the fried aubergines on top. Season with freshly ground black pepper. Spoon BGK’s Black Garlic Tomato Sauce over the top of the dish.  
  • Bake in the preheated oven for 25 – 30 minutes.
  • Rest for 5 minutes before serving.
 
Top Tip: salting the aubergines will allow the flesh to firm up and stops them from soaking up as much oil. It is important not to slice the aubergine too far in advance as once cut the flesh will discolour.
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