Antiguan Breakfast (Chop Up and ‘Saltfish’)
A hearty Antiguan-style vegetable breakfast of mashed eggplant, pumpkin, and callaloo, seasoned with garlic, onion, butter, salt, and black pepper.
- 45 min
- 190 kcal
- Vegetarian
Mellowpan tip: Every timed step gets its own timer in cook mode.
Ingredients
For 4 servings
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Steps
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Step 1:
Peel and chop the eggplant and pumpkin into medium-sized pieces.
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Step 2:
Heat the butter in a medium-sized pot over medium-high heat and add the onion and garlic.
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Step 3:
Sauté for 2 minutes, until softened but not browned.
2 min -
Step 4:
Add the pumpkin and eggplant.
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Step 5:
Sauté for an additional 2 to 3 minutes.
2–3 min -
Step 6:
Add enough water just to cover the vegetables.
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Step 7:
Bring to a boil.
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Step 8:
Reduce the heat to a simmer and cook until the vegetables are soft.
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Step 9:
Add the chopped callaloo, stir, and cook for an additional 3 minutes.
3 min -
Step 10:
Pour the vegetable mixture into a colander and let it drain.
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Step 11:
Return the drained vegetable mixture to the pot.
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Step 12:
Mash vigorously with a potato masher or a thick whisk.
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Step 13:
Add the salt and black pepper.
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Step 14:
Adjust the seasoning to taste.
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