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For the veggies: Take the eggplant and slice into three sections.
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then begin slicing lengthwise to create planks- about 1/4 thick.
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Slice the zucchini into 1/4 rounds.
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Lastly slice the onion removing the outer tough skin.
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Make sure to slice the onion into rounds without separating them.
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You should have discs of onions that are still intact.
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Take a grill pan and put it on the stove, setting the heat to high.
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Do not add oil or anything.
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If you absolutely have to, spray a little PAM, but really its not necessary.
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Lay the pieces of eggplant on the pan and allow for them to cook until you get nice grill marks.
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Season the top side of the eggplant with a little salt.
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Flip and cook on the other side until you get grill marks on each side.
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Remove from the pan and do the same thing with the zucchini and onions.
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Its important that you let the veggies cook undisturbed.
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If you start flipping them around too much then the veggies will stick and not caramelize like its supposed to.
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For the mojo sauce: Grate the garlic and add to a bowl.
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Squeeze the lime juice into the bowl and add the oil.
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Using a whisk, blend vigorously until its slightly emulsified.
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Make sure to stir before spooning over your food.
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I served this with white rice and Cuban black beans.
