Balearic cuisine

Vegetables

Traditional vegetables dishes are:

• Tombet: Fried courgettes, potatoes, eggplant and red peppers baked in tomato sauce, related to similar Mediterranean dishes such as samfaina or ratatouille.
• Fava parada: Fava bean and mixed vegetable puree
• Trempó: made of pepper, onion and tomato; eat with mussels, in coques, as a salad, etc.
• Sopas mallorquinas: made of vegetables, broth, and bread slices.

Meat

• Sobrassada sausage
• Rostit humit, garrí rostit: lamb and piglet roasts
• Albergínies o carabassons farcits: Eggplants (aubergines) or zucchinis (courgettes) stuffed with minced meat
• Arroz brut: "Dirty rice"—meat, vegetables, rice and spices cooked in a meat broth.
• Arròs de la terra: bulgur with local specialities as botifarra, etc.
• Macarrons amb grevi: penne in a sauce similar to British gravy

Fish

• Caldera de llagosta: Lobster stew
• Baked fish, such as anfós (grouper)
• Arròs de peix: rice cooked in a fish broth with fish pieces

Fats

• Olive oil is the most commonly used fat in Balearic cooking. Butter is used sparingly, even in dishes frequently relying upon butter in other parts of the world, e.g., ous ferrats (fried eggs)
• Mayonnaise is called all i oli, 'garlic and oil' in Catalan. Some historians argue that mayonnaise originates from Mahon (known in Catalan as Maó), the capital of the Balearic island of Menorca.

Other

• Maó cheese: a hard cow's milk cheese similar to Grana Padano or Parmesan
• Red wines from the Binissalem and Pla i Llevant areas.
• Escargots: Snails are eaten in a stew, also containing meat, potatoes, and fennel. Snails are also eaten sometimes in paella.