Boil the Japanese eggplants until they are soft.

Place the boiled eggplants on a plate and cut them lengthwise, creating a pocket for stuffing.

Squeeze the juice of half a lemon over the cut eggplants.

Mince the garlic cloves.

In a small bowl, combine the minced garlic with cumin, salt, and pepper.

Mix the spices with the garlic.

Spread the garlic mixture evenly over the cut surfaces of the eggplants, ensuring each eggplant is well-coated.

Squeeze the juice of the remaining half lemon over the garlic-covered eggplants.