1. Clean the eggplants and let them dry. Remove stalk. Cut into slices and season with salt. Put the eggplants on a towel or a paper towel and let the salt soak in for about 30 minutes.

2. Add the eggplant slices to a pan filled with a little bit of water and let them simmer for about 5 minutes. Drain.

3. Cut the hard-boiled eggs into slices and set several slices aside for decoration purposes.

4. Mix together sour cream, yogurt and mustard. Add lemon juice to the mixture. Add sugar, salt and pepper to taste. Pour salad dressing over the eggplants and eggs and mix carefully.

5. Before serving decorate the salad with egg slices, coriander leaves and parsley.