Antiguan Breakfast (Chop Up and ‘Saltfish’)

This Antiguan Breakfast (Chop Up and ‘Saltfish’) has 14g protein for 350 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Egg Plants
• 1 Cup Callaloo
• 1 Cup Pumpkin
• 1 Cup Garlic
• 1 Cup Onion
• 1 Cup Butter
• 1 Cup Salt
• 1 Cup Black Pepper

Method

1. Peel and chop eggplant and pumpkin into medium-sized pieces.
2. Heat 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.
3. Add pumpkin and eggplant. Sauté for an additional two to three minutes.
4. Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
5. Add the chopped spinach, stir and cook for an additional 3 minutes.
6. Pour the vegetable mixture into a colander and let drain.
7. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
8. Add salt and pepper. Adjust seasoning to taste.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.