Wash the eggplants, dry them and cut off the stem base. First cut into slices and then into strips.
Lightly salt the eggplant strips and let them soak for about 30 minutes. Drain and then simmer in a little salted water for about 10 minutes.
Drain again. Skin the meat sausage and cut into strips.
Peel and slice the eggs, setting aside a few slices for garnish. Mix the mayonnaise with the mustard, add the coffee cream and lemon juice. Season with sugar, salt and pepper. Now mix all ingredients and arrange. Garnish with egg slices and parsley.
Baguette goes well with this.
This is one of my recipes from the 70s and it also tastes eggplant opponents.