Since that's rarely anything exciting like roast chicken ready to be ripped into a delicious salad, the default meal has become microwave-melted cheese-on-toast (or, on a baby-won't-be-left-day, bread). It's hardly healthy, and gets boring. So when I had brunch at a friend's apartment and he made a delicious aubergine dish in about 2 minutes, I had to repeat it.
Yes, you need an aubergine and some leaves in the fridge, but that's it. It's a one-pan dish for an easy, tasty lunch.
One aubergine, sliced as thick as a £1 coin
Two tablespoons of honey
Good shake of soy sauce
Clove of garlic, crushed
Chili flakes if you like
Toss all the ingredients bar the oil and pine nuts together; then heat up the oil in a wok or frying pan on high. Cook for 3 minutes, adding pine nuts to toast for the last minute, then whack the pan in the oven for five minutes.
Serve on a bunch of spinach or other leaves.