| Prep Time | 2 hours |
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 2 pieces Eggplant
- 2 teaspoons Lemon juice
- 2 cloves Garlic
- 6 tablespoons Olive oil
- Greenery
- Salt (to taste)
- 2 tablespoons Marinade (Teriyaki)
- 1 teaspoon Black pepper
Ingredients
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Instructions
- Products.
- Wash the eggplants and cut them lengthwise. Cut the pulp across. Add salt and sprinkle with lemon juice.
- Prepare the marinade. Pour oil into a bowl, add chopped herbs, crushed garlic, ground black pepper, teriyaki marinade.
- Thoroughly coat the eggplants with marinade, then carefully wrap them in foil and put them in a cold place for 1.5 - 2 hours so that the eggplants are marinated.
- Bake the eggplants on the grill in foil for 20 minutes, and then without foil for another 15 minutes, turning over. Ready!
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