Hannah’s Two-“Egg” Salad

Here’s an egg salad that’s mercifully low in fat and cholesterol. The secret? Hannah Kuperstock replaces most of the eggs with roasted eggplant. Born in Kozienice, Poland, Hannah is a wonderful cook who learned to make this salad in Israel, where she emigrated after World War II. The salad reflects the culinary fusion that took place in Israel after the war: hard-boiled eggs and egg salad are Ashkenazi fare, while roasted eggplant is strictly Israeli. Put them together and you get an egg sa