Breakfast · Caribbean

Antiguan Chop Up (Mashed Eggplant, Pumpkin, and Callaloo)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 2, 2026

Chop Up is Antigua's classic breakfast mash, made by simmering eggplant, pumpkin, and leafy greens until soft, then smashing them into one savory, comforting bowl. It comes together with just a few vegetables and a knob of butter, and it pairs beautifully with saltfish or a fried egg. Think of it as a Caribbean cousin to mashed potatoes, but lighter and full of flavor.

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Antiguan Chop Up (Mashed Eggplant, Pumpkin, and Callaloo)

Why you'll love this

  • Just a handful of everyday vegetables turn into a warm, satisfying bowl.
  • Naturally vegetarian and gluten-free.
  • One pot means easy cleanup.
  • A genuine taste of Antiguan home cooking.

EveryDayMeal recipe

Antiguan Chop Up (Mashed Eggplant, Pumpkin, and Callaloo)

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 4 medium (about 2 pounds) eggplant, peeled and chopped
  • 8 ounces callaloo or spinach, chopped
  • 1 pound pumpkin or butternut squash, peeled and chopped
  • 3 cloves garlic, chopped
  • 1 medium onion, diced
  • 4 tablespoons (1/2 stick) butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Medium pot
  • Colander
  • Potato masher or sturdy whisk
  • Cutting board and knife

Instructions

  1. Peel the eggplant and pumpkin, then chop both into medium chunks about 1 inch across so they cook evenly and soften at the same rate.
  2. Melt the butter in a medium pot over medium-high heat, then add the diced onion and chopped garlic. Saute for about 2 minutes until softened and fragrant but not browned, which keeps the flavor sweet instead of bitter.
  3. Add the pumpkin and eggplant and saute for another 2 to 3 minutes, stirring to coat everything in the butter and start building flavor.
  4. Pour in just enough water to barely cover the vegetables, bring to a boil, then reduce to a gentle simmer. Cook until the pumpkin and eggplant are fork-tender, about 15 minutes.
  5. Stir in the chopped callaloo or spinach and cook 3 minutes more, just until the greens wilt down and turn deep green.
  6. Drain the vegetables in a colander and let them sit a minute so excess liquid runs off, otherwise your mash will be watery.
  7. Return the drained vegetables to the pot and mash vigorously with a potato masher or sturdy whisk until you have a soft, chunky puree.
  8. Season with the salt and pepper, taste, and adjust. Serve warm alongside saltfish, eggs, or bread.

Tips from the kitchen

  • Squeeze or press the drained vegetables gently in the colander to remove as much water as possible for a thicker, fluffier mash.
  • No callaloo? Spinach or Swiss chard works perfectly and is easier to find in most US stores.
  • Taste and add an extra pat of butter at the end for a richer, silkier finish.

Estimated nutrition per serving: 190 cal · 4g protein · 22g carbs · 11g fat

Make it your own

  • Swap butternut squash for the pumpkin for the same sweet, creamy texture.
  • Add a diced tomato with the greens for a little tang.
  • Stir in a splash of coconut milk while mashing for extra richness.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over low heat with a splash of water, stirring, until warmed through.

Good to know

What can I serve with Chop Up?
Traditionally it goes with saltfish, but it is also great with a fried egg, avocado, or crusty bread for any meal.
Can I use frozen greens?
Yes. Thaw and drain frozen spinach well before adding, and cook just until heated through.
Why is my mash watery?
The vegetables likely were not drained enough. Let them sit in the colander and press gently to release liquid before mashing.
Can I make it ahead?
Absolutely. Cook it fully, refrigerate, and reheat gently with a little water the next morning.

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