Grilled Eggplant Slices with Crushed Avocado. I love a good recipe that takes just a few minutes to throw together...they should all be this easy.
Cut the eggplant into round slices, about 1/4 of an inch thick, then cut in half to form semi-circles. Heat an indoor grill pan over medium-high heat. Lightly brush the grill pan with olive oil. Grill the eggplant slices, about 2-3 minutes per side, until soft and shiny. Repeat until all the slices have been grilled. Slice 2 ripened avocados in half, and spoon out the avocado flesh (discard the pits). Use a fork to "crush" the avocado slightly. Squeeze half of a lemon over the avocado, season with salt, pepper and za'atar. Drizzle with good extra virgin olive oil. Dig in.