Eggplant Salad with Meat Sausage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g auberine (s)
- 200 g meat sausae
- 4 egg (s), hard-boiled
- 100 g mayonnaise
- 2 teaspoons mustard, medium hot
- 1 tablespoon coffee cream
- 1 teaspoon lemon juice
- 1 pinch (s) sugar
- Salt and pepper, freshly ground
- Parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Wash and dry the aubergines and cut off the stem end. First cut into slices and then into strips. Lightly salt the aubergine strips and let them steep for about 30 minutes. Drain and then simmer in a little salted water for about 10 minutes. Drain again.
- Skin the sausage and cut into strips. Peel and slice the eggs and set 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 and serve all ingredients. Garnish with egg slices and parsley.
- Baguette goes well with it.
- This is one of my recipes from the 70s and it also tastes good to eggplant opponents.
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