Tombet de verduras baleares (Imprimir)
Plato popular balear con capas de berenjena, patata y tomate, horneado y lleno de sabor mediterráneo.
# Ingredientes:
→ Vegetables
01 -
2 medium eggplants, sliced
02 -
2 medium zucchinis, sliced
03 -
2 large potatoes, sliced
04 -
1 red bell pepper, sliced
05 -
1 green bell pepper, sliced
06 -
1 onion, sliced
07 -
4 cloves garlic, minced
→ Sauces
08 -
400g canned diced tomatoes
09 -
2 tablespoons olive oil
10 -
1 teaspoon smoked paprika
11 -
Salt and pepper to taste
→ Herbs
12 -
Fresh basil leaves for garnish
13 -
1 teaspoon dried oregano
# Instrucciones:
01 -
Preheat the oven to 180°C (350°F).
02 -
In a large skillet, heat olive oil over medium heat. Add sliced onions and garlic, sauté until translucent.
03 -
Layer the sliced potatoes at the bottom of a baking dish, followed by a layer of eggplant, zucchinis, and bell peppers.
04 -
Pour the canned tomatoes over the layered vegetables, and sprinkle with smoked paprika, oregano, salt, and pepper.
05 -
Repeat the layers until all vegetables are used, finishing with a layer of tomatoes on top.
06 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
07 -
Remove the foil and bake for an additional 20 minutes, until the top is golden and the vegetables are tender.
08 -
Garnish with fresh basil leaves before serving.
# Notas:
01 -
Serve Tombet warm, ideally with crusty bread.
02 -
For added flavor, consider incorporating olives or capers between the layers.