A traditional Antiguan breakfast of eggplant, pumpkin and callaloo simmered soft and mashed with garlic, onion and butter — humble, savoury and deeply satisfying.
- 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.
