A traditional Antiguan breakfast of eggplant, pumpkin and callaloo simmered soft and mashed with garlic, onion and butter — humble, savoury and deeply satisfying.
A hearty, soul-warming Antiguan breakfast of eggplant, pumpkin and callaloo cooked down and mashed into a creamy, savoury 'chop up'. It's humble island comfort food, traditionally served with saltfish and perfect for a slow weekend morning.
Prep 15 min
Cook 25 min
Total 40 min
Easy
- 4 Egg Plants
- 8 oz Callaloo
- 1 lb Pumpkin
- 3 cloves Chopped Garlic
- 1 Diced Onion
- 2 oz Butter
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Preparation
- Peel and chop the eggplant and pumpkin into medium-sized pieces.
- Melt the butter in a medium pot over medium-high heat and sauté the onion and garlic for 2 minutes, until softened but not browned.
- Add the pumpkin and eggplant and sauté for a further 2 to 3 minutes.
- Pour in just enough water to cover the vegetables, bring to the boil, then reduce to a simmer and cook until the vegetables are soft.
- Stir in the chopped callaloo and cook for another 3 minutes.
- Tip the mixture into a colander and leave to drain.
- Return the drained vegetables to the pot and mash vigorously with a potato masher or a sturdy whisk.
- Season with salt and pepper, adjusting to taste.
Tips from the ZestyPlate Kitchen
- Cut the pumpkin and eggplant a similar size so they cook evenly and mash smoothly.
- Drain the cooked vegetables well before mashing or the chop up will be watery.
- Mash vigorously for that signature creamy, almost whipped texture.
- Taste as you season — a good amount of black pepper really lifts the earthy vegetables.
Frequently Asked Questions
A leafy green popular across the Caribbean, similar to spinach or amaranth. Spinach is a fine substitute if you can't find it.
Sautéed saltfish (salt cod) is the classic pairing, making a savoury, filling breakfast.
Yes — swap the butter for oil or a plant-based spread and it stays completely vegetable-based.
