Antiguan Breakfast (Chop Up and ‘Saltfish’)

Name: Antiguan Breakfast (Chop Up and ‘Saltfish’)
Prep time: 17 min
Cook time: 67 min
Total time: 84 min
Yield: 4 servings
Ingredients: 4 Egg Plants; 8 oz Callaloo; 1 lb Pumpkin; 3 cloves Chopped Garlic; 1 Diced Onion; 2 oz Butter; ½ tsp Salt; ¼ tsp Black Pepper

84 min · Serves 4 · By TheMealDB Import

High Protein
Low Carb
Breakfast

Breakfast

Adapted from atastefortravel.ca

Ingredients

For 4 servings

4 Egg Plants
8 ozCallaloo
1 lbPumpkin
3 cloves ChoppedGarlic
1 DicedOnion
2 ozButter
½ tspSalt
¼ tspBlack Pepper

Method

Prep 17 min · Cook 67 min

1Peel and chop eggplant and pumpkin into medium-sized pieces.
2Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned.
3Add pumpkin and eggplant. Sauté for an additional two to three minutes.
4Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
5Add the chopped spinach, stir and cook for an additional 3 minutes.
6Pour the vegetable mixture into a colander and let drain.
7After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
8Add salt and pepper. Adjust seasoning to taste.