Tombet

Tombet is a cherished vegetable dish originating from Majorca, a picturesque Spanish island. If you visit Majorca, you’ll likely find this dish featured prominently on menus at local restaurants. While it’s often served alongside fish or meat, Tombet stands out as a satisfying vegetarian option.

Creating Tombet is somewhat of an art form. It begins with layering slices of potatoes, eggplants, and red bell peppers, all fried in olive oil. The eggplants and red peppers retain their skins, enhancing the dish’s rustic appeal. These layered vegetables are then topped with a savory blend of tomatoes fried with garlic and parsley, resulting in a pie-like dish without the crust.

Think of Tombet as Majorca’s counterpart to ratatouille from Provence or samfaina from Catalonia. Traditionally, the recipe omits zucchini, though you might come across modern variations that include it. Speaking of contemporary twists, there’s even a new version by Natália Costa in Greenpoint, Brooklyn, where she adds a touch of cumin to liven up the flavor.

So whether you're in Majorca or Brooklyn, give Tombet a try—it’s a delectable fusion of tradition and modernity!