World’s Fastest Recipe (Next to Toast or Chocolate Milk)

One thing I’ve learned is that I should not force myself to stay up late to write. It will not be pretty. I really want to finish a Medium story and I have a few other article deadlines, an essay deadline--and a writing project for my women’s group.

But I have to have my yogurt bowl and go to bed. I have to wash my face.

But before I go, the recipe I just threw together today. I was writing and needed the toaster oven to make veggies for dinner. I used Roasted Walnut Oil, which comes in a can and is expensive but a little goes a long way (also with baked apples, etc., yum). Now that I pasted the link, I see lots of other delicious things at that site, like roasted pecan oil! and almond butters. I will be back!

Find a baking pan (with sides, not a cookie sheet) that fits in your toaster oven.

Cut a medium-size eggplant (rinsed clean) into pieces, any which way.

Set toaster oven on bake to 400 degrees.

Drizzle some roasted walnut oil on bottom of pan.

Add eggplant.

Shake on some crushed red pepper, salt and pepper, minced garlic from a jar and maybe 1/2 cup seasoned bread crumbs. Drizzle more oil on top. At the last minute, add some Muir Glen fire-roasted diced tomatoes. Do this in any order.

I baked it for about an hour, which was too long, and it got charred but was still delicious once I stirred it up. I think eggplant is forgiving?

Skipper didn’t touch it with a 10-foot pole, but Dan and I loved it.

Good night to you.