The skinless sausages are peeled, cut into pieces and ground simultaneously with baked eggplant and peeled, cleaned cloves of garlic and walnuts. To the resulting puree mass is added 2/3 of the mayonnaise. The mixture is seasoned to taste with salt and lemon juice, stir well, formed in plate or plates and garnish with the remaining 1/3 of the mayonnaise and parsley.