Return to

Passover Recipes: Index

Passover

Vegetarian Cookbooks

--------------------------

Send a Passover ECard

additional Recipe Areas at Caryn.com

Majorcan Tumbet .

I like to find recipes for Passover that are "normal" food I'd eat any time of year, because sometimes the whole kosher for Passover thing can leave you feeling a little deprived by the end of the week. Not in this case. Filled with roasted vegetables, this Majorcan dish seemed like a great idea for a Passover seder vegetarian or vegan main course recipe. As is true on many islands, many of Majorca's typical dishes are based on vegetables. The "tumbet" is a sort of vegetable cake - layers of potato and lightly fried aubergine covered with tomato and pepper sauce - mainly eaten during the summer months when produce is readily available. Here on the mainland however, we can enjoy this dish year round, though I do suggest choosing your produce carefully, as a recipe is only as good as the ingredients used! This hearty, totally vegan Passover meal is well-paired with a rustic Kosher white wine.

Preheat oven to 375.

Slice the eggplants on diagonal 1/4 inch thick. Soak the slices in a large bowl of salted water for 30 minutes. Drain and pat dry (press hard with paper towels to get out as much water as you can because the more you get out, the more the sauce will seep in.)

Line a rimmed baking sheet with parchment paper. Core and seed the peppers and slice them into ring. Put the pepper rings on the sheet and drizzle with 2 tbs of olive oil and toss. Spread the peppers in an even layer on half of the sheet. On the other half of the sheet, pile the tomatoes and unpeeled garlic and drizzle lightly with olive oil. Bake for 45 min or until tender.

Meanwhile line a baking sheet with parchment paper. Toss the potatoes with a little bit of olive oil and spread them over the sheet in a single layer. Bake for 30 min or until tender but not brown.

Heat 3 tbs of olive oil in a large skillet. Fry the eggplant over moderate heat until golden brown. Drain on paper towels. Work in shifts until all eggplant slices are fried.

Rub some olive oil to coat the inside of a glass baking dish. Layer the potatoes in the bottom of the dish and season with salt and pepper. Layer the eggplant and peppers, seasoning with salt and pepper as you go. Using a food mill, pass the tomatoes and garlic into 1 tbs of olive oil in a warm skillet. Add the sugar, season with salt and pepper and heat until thickened and slightly caramelized--5min.

Spoon sauce over the vegetables and sprinkle with remaining parsley. Bake for 30-45 minutes or until browned around the edges.

Serve hot, warm or at room temperature.
You can grate some Asiago cheese to serve with this if you want, but then the recipe is no longer vegan.

Ingredients

1 1/4 pounds eggplant (about 2 eggplants if you use Italian, more if you use a smaller Asian variety, which I prefer)
3/4 lb. sweet red or yellow pepper
1 lb. roma tomatoes, cored and quartered
1/4 cup unpeeled garlic, rinsed
1 garlic clove, minced
1 1/2 lbs. small Yukon gold potatoes, peeled and chopped, 1/4 inch thick
2 tsp. finely chopped fresh parsley
1/4 tsp. sugar
olive oil
coarse salt & pepper

Makes 5 servings.

Matzah Plate

Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?

The Kids' Catalog of Passover : A Worldwide Celebration of Stories, Songs, Customs, Crafts, Food, and Fun

This comprehensive guide to celebrating Passover teaches, entertains and celebrates through stories, customs, recipes, games, crafts and songs.

More Recommended Haggadahs & Passover books