How to Make Tumbet
Prepare the fresh tomatoes., Prepare the capsicums/bell peppers., Heat 2 tablespoons of the olive oil in a frying pan over low heat., Pour in the canned tomatoes and add the fresh tomatoes., Preheat the oven to 180ºC/350ºF., Arrange the cooked...
Step-by-Step Guide
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Step 1: Prepare the fresh tomatoes.
Place in hot water for a minute, then peel off the skin.
Remove the seeds and chop finely. -
Step 2: Prepare the capsicums/bell peppers.
Core them, then remove the seeds.
Cut into thin strips. , Add the garlic slices and cook for 1 minute. , Add the oregano.
Mix all through.
Simmer the sauce for 30 minutes. , Heat 2 tablespoons of olive oil in a small frying pan over low heat.
Add the potato slices and cook until both sides are golden. ,, Fry for 1–2 minutes in the same oil.
When both sides of the slices are browned, remove them and place on paper towel to drain. ,, Fry the capsicum/bell pepper slices for 2–3 minutes.
Once cooked, add these to the top of the eggplant slices. , Cover completely and evenly. , Bake for 20 minutes, or until hot and bubbling. , It is a good idea to add a drizzle of fresh olive oil prior to serving.
This is best placed on the table for diners to serve themselves from. -
Step 3: Heat 2 tablespoons of the olive oil in a frying pan over low heat.
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Step 4: Pour in the canned tomatoes and add the fresh tomatoes.
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Step 5: Preheat the oven to 180ºC/350ºF.
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Step 6: Arrange the cooked potato slices on the baking dish.
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Step 7: Add the eggplant slices to the same frying pan but increase the heat to medium–high.
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Step 8: Arrange the drained eggplant slices on top of the fried potato slices.
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Step 9: Add new oil to the frying pan.
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Step 10: Using a spoon
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Step 11: add the tomato sauce over the vegetable layers.
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Step 12: Place in the oven to bake.
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Step 13: Remove from the oven and serve immediately.
Detailed Guide
Place in hot water for a minute, then peel off the skin.
Remove the seeds and chop finely.
Core them, then remove the seeds.
Cut into thin strips. , Add the garlic slices and cook for 1 minute. , Add the oregano.
Mix all through.
Simmer the sauce for 30 minutes. , Heat 2 tablespoons of olive oil in a small frying pan over low heat.
Add the potato slices and cook until both sides are golden. ,, Fry for 1–2 minutes in the same oil.
When both sides of the slices are browned, remove them and place on paper towel to drain. ,, Fry the capsicum/bell pepper slices for 2–3 minutes.
Once cooked, add these to the top of the eggplant slices. , Cover completely and evenly. , Bake for 20 minutes, or until hot and bubbling. , It is a good idea to add a drizzle of fresh olive oil prior to serving.
This is best placed on the table for diners to serve themselves from.
About the Author
Victoria Jenkins
Professional writer focused on creating easy-to-follow organization tutorials.
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