Eggplant salad with meat sausage

Ingredients for 4 servings:

• 600 g eggplant(s)
• 200 g meat sausage
• 4 eggs, hard-boiled
• 100 g mayonnaise
• 2 tsp mustard, medium hot
• 1 tbsp coffee cream
• 1 tsp lemon juice
• 1 pinch(s) of sugar
• Salt and pepper, freshly ground
• Parsley, for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Wash the eggplants, dry them, and trim off the stems. First, slice them, then cut them into strips. Lightly salt the eggplant strips and let them marinate for about 30 minutes. Drain, then simmer in a little salted water for about 10 minutes. Drain again. Skin the sausage and cut into strips. Peel the eggs, slice them, and set a few slices aside for garnishing. Mix the mayonnaise with the mustard, add the coffee cream, and lemon juice. Season with sugar, salt, and pepper. Mix all ingredients together and serve. Garnish with egg slices and parsley. Serve with baguette. This is one of my recipes from the 70s, and even eggplant haters will love it.