Breakfast · Caribbean

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

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · June 30, 2026

Chop Up is a beloved Antiguan breakfast that turns humble vegetables into a creamy, savory mash. Eggplant, pumpkin, and callaloo simmer together until soft, then get mashed with butter, garlic, and onion for a comforting plate that pairs perfectly with saltfish. It is simple, budget-friendly, and surprisingly satisfying first thing in the morning.

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

Why you'll love this

  • A hearty vegetable breakfast that is naturally vegetarian and gluten-free.
  • Uses simple, affordable ingredients you mash into one comforting dish.
  • Pairs beautifully with saltfish for a classic Antiguan plate.
  • Easy enough for a relaxed weekend morning.

EveryDayMeal recipe

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

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

Ingredients

  • 4 eggplant, peeled and chopped
  • 8 oz callaloo or spinach, chopped
  • 1 lb pumpkin, peeled and chopped
  • 3 cloves garlic, chopped
  • 1 onion, diced
  • 2 oz butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Medium pot
  • Colander
  • Potato masher or sturdy whisk
  • Knife and cutting board

Instructions

  1. Peel the eggplant and pumpkin, then chop both into medium chunks so they cook evenly and break down easily when mashed.
  2. Melt the butter in a medium pot over medium-high heat, then add the diced onion and garlic. Cook for about 2 minutes until soft and fragrant but not browned, so the flavor stays sweet rather than bitter.
  3. Add the pumpkin and eggplant and stir to coat them in the butter. Saute for 2 to 3 minutes to start drawing out their flavor.
  4. Pour in just enough water to cover the vegetables, bring to a boil, then reduce to a gentle simmer. Cook until everything is fork-tender, about 15 to 20 minutes.
  5. Stir in the chopped callaloo or spinach and cook for 3 more minutes, just until wilted and soft.
  6. Pour the mixture into a colander and let it drain well, so your finished mash is thick and not watery.
  7. Return the drained vegetables to the pot and mash vigorously with a potato masher or sturdy whisk until creamy with a few rustic chunks.
  8. Season with the salt and pepper, taste, and adjust until it is well balanced. Serve warm alongside saltfish.

Tips from the kitchen

  • Drain the vegetables thoroughly before mashing, or the mash will be loose and soupy instead of thick and spoonable.
  • Cut the pumpkin and eggplant the same size so they finish cooking at the same time.
  • Taste at the end and add a little extra butter if you want it richer.

Estimated nutrition per serving: 180 cal · 4g protein · 22g carbs · 10g fat

Make it your own

  • Swap callaloo for spinach, kale, or Swiss chard depending on what you have.
  • Add a chopped scotch bonnet or pinch of chili for a little heat.
  • Use okra in place of some eggplant for a more traditional texture.

Storing & make-ahead

Store cooled Chop Up in an airtight container in the fridge for up to 3 days. Reheat gently in a pot with a splash of water or a bit of butter, stirring until warmed through.

Good to know

What is callaloo?
Callaloo is a leafy green popular in Caribbean cooking. If you cannot find it, spinach is the easiest substitute.
Can I make this ahead?
Yes. Cook and mash it the night before, then reheat with a little water or butter in the morning.
What do I serve with Chop Up?
Traditionally it is served with sauteed or rehydrated saltfish, but it also works as a side with eggs or grilled fish.
Why is my mash watery?
The vegetables were not drained well enough. Always let them sit in the colander before mashing.

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