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!