While my return trip to St. Augustine has required ample rerouting of plans, the past week in the oldest city has been filled with blissful reunitings, welcomed opportunities, and delicious eats.
Immediately upon my arrival, I returned to two local eateries I especially adore—The Floridian for a Saturday night dinner date, and Manatee Café for Sunday brunch. I’ve also gotten back into a joint cooking jive with my boyfriend Andrew.
We decided to play around with a vibrant, mega-sized eggplant he bought down the street at his neighborhood produce stand. We both love eggplant and couldn’t recall the last time we had eaten it, which is a shame, considering it’s delicious and packed with phytonutrients that aid in blood flow, along with fiber and powerful antioxidants.
We knew we didn’t want to simply try and recreate a more typical eggplant dish. Instead, we wanted to create something different. We wanted to create something memorable. We wanted to create something that did this mighty eggplant justice.
So, what exactly did we create?
In less than an hour’s time, we created crispy chia-coated eggplant, paired with sauced tomatoes and quinoa, served alongside a bed of spring mix.