Grilled Eggplant Done Perfectly

The gloomy weather really affects my appetite. This overcast light in my apartment makes me hungry, but lazy.  It's not soup weather, but it's definitely not barbecue season yet. A chicken has been roasting in my oven for what seems like an entire day- now, what can I make to go with it? And then this pops into my head:
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.