Eggplant and Potato Tumbet Recipe

Name: Eggplant and Potato Tumbet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. 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 tsp.); 1 28-oz. can diced tomatoes; 1 1/2 lb. Japanese eggplant, sliced 1/4-inch thick (about 4 eggplants); 1 lb. boiling potatoes, peeled and sliced 1/4-inch thick; 1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained; 2 Tbs. tomato paste; 1 Tbs. finely chopped fresh oregano; 18 sheets frozen phyllo dough, thawed (one-half 16-oz. pkg.); Olive oil cooking spray

Servings: persons

2 Tbs. 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 tsp.)
1 28-oz. can diced tomatoes
1 1/2 lb. Japanese eggplant, sliced 1/4-inch thick (about 4 eggplants)
1 lb. boiling potatoes, peeled and sliced 1/4-inch thick
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 Tbs. tomato paste
1 Tbs. finely chopped fresh oregano
18 sheets frozen phyllo dough, thawed (one-half 16-oz. pkg.)
Olive oil cooking spray

1
Heat oil in large Dutch oven over medium heat.
2
Add onions and bell peppers; cook 7 to 9 minutes, or until softened, stirring frequently.
3
Stir in garlic, and cook 30 seconds more.
4
Add tomatoes, eggplant, potatoes, and chickpeas.
5
Stir tomato paste and oregano into 1 cup warm water, then stir into eggplant mixture.
6
Cover, reduce heat to medium-low, and simmer 20 minutes, or until potatoes are almost done.
7
Season with salt and pepper, if desired.
8
Preheat oven to 350F.
9
Spread eggplant mixture in deep 13- x 9-inch baking dish.
10
Unroll phyllo, and keep under damp towel to retain moisture.
11
Spread 1 phyllo sheet on work surface, and coat well with cooking spray.
12
Crumple into loose ball, and place atop eggplant mixture.
13
Repeat with remaining phyllo sheets until eggplant mixture is covered with phyllo crumples.
14
Thoroughly coat top of casserole with cooking spray, and sprinkle with salt, if desired.
15
Bake 25 minutes, or until phyllo is golden-brown and crispy.
16
Let stand 10 minutes before serving.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbs. 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, and more.

Yes, Eggplant and Potato Tumbet falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and Potato Tumbet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions