Monday, August 20, 2012

Eggplant and Potato Tumbet

As I mentioned, my mom is attempting to be vegan but isn't quite sure how to do it without eating salad at every single meal. I picked out a recipe to ease her into it (not that I am vegan - we failed that epically a few months ago, but I do have a lot of vegan recipes).

This eggplant-potato tumbet is a casserole topped with crumpled phyllo dough. It is a lot like a ratatouille, minus the vinegar and capers and stuff. It is simple but delicious and we both enjoyed it a lot. I would make this again.



Eggplant and Potato Tumbet
Vegetarian Times, April 2012

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.

2 tablespoons olive oil
2 small onions, quartered and sliced (2 cups)
1 red bell pepper, cut into 1/2-inch pieces (1 cup)
1 medium yellow bell pepper, cut into 1/2-inch pieces
4 cloves garlic, minced (4 teaspoons)
1 28 oz can diced tomatoes
1 1/2 pounds Japanese eggplant, sliced 1/4-inch thick (about 4 eggplants)
1 pound boiling potatoes, peeled and sliced 1/4-inch thick
1 1/2 cups cooked chickpeas or 1 15oz can chickpeas, rinsed and drained
2 tablespoons tomato paste
1 tablespoon finely chopped fresh oregano
18 sheets frozen phyllo dough, thawed (1/2 of a 16oz package)
Olive oil cooking spray

1. Heat oil in a 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. Spread eggplant mixture in deep 13x9 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.

Servings: 12

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