{"id":23068,"date":"2022-09-06T20:55:28","date_gmt":"2022-09-06T19:55:28","guid":{"rendered":"http:\/\/blackgarlickitchen.co.uk.servepreview.net\/?page_id=23068"},"modified":"2024-08-20T07:54:05","modified_gmt":"2024-08-20T06:54:05","slug":"black-garlic-tumbet","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-tumbet\/","title":{"rendered":"Black Garlic Tumbet"},"content":{"rendered":"\t\t

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Black Garlic Tumbet<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Tumbet is a traditional dish from the island of Mallorca made with layers of potatoes, aubergines and red\u00a0peppers in a Black Garlic tomato sauce<\/span>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Prep:\u00a0<\/strong>30 mins\u00a0approx.<\/span>\u00a0<\/span>+ salting\u00a0<\/span>| <\/span>Cook:\u00a0<\/strong>25-30 mins + resting\u00a0| <\/span>Serves:<\/strong>\u00a04 |\u00a0<\/span>V<\/span>\u00a0|\u00a0<\/span>Ve<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
2 large aubergines \u2013 cut into 1.5cm slices<\/li>
Table salt<\/li>
200ml olive oil plus extra if required<\/li>
1kg waxy potatoes e.g. Charlotte \u2013 cut into \u00bdcm slices<\/li>
Black Garlic Sea Salt<\/b>\u00a0<\/b>or table salt<\/li>
Freshly ground black pepper<\/li>
1 tbsp\u00a0Black Garlic Paste<\/span><\/li>
1 tbsp fresh oregano leaves<\/span><\/li>
1 quantity BGK\u2019s Black Garlic Tomato Sauce<\/u><\/b><\/a><\/span><\/li>
Olive oil for greasing<\/li>
3 roasted peppers from a jar \u2013 drained, deseeded and cut into 1cm strips<\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Preheat the oven to 200C\/180Cfan\/Gas6.<\/li>
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.<\/li>
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.<\/li>
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.\u00a0<\/li>
Allow the aubergines to cool then smear each aubergine slice with a little Black Garlic Paste. Season with freshly ground black pepper. Set aside.<\/li>
Stir the fresh oregano into BGK’s Black Garlic Tomato Sauce.<\/span><\/li>
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 <\/span>over the top of the dish.\u00a0\u00a0<\/li>
Bake in the preheated oven for 25 \u2013 30 minutes.<\/li>
Rest for 5 minutes before serving.<\/li><\/ul>
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Top Tip:<\/b> 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.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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