Hannah’s Two-“Egg” Salad

Hatsulina—Eggplant Egg Salad

Preparation info
  • Makes 2½ cups, which will serve


    • Difficulty


    • Ready in

      30 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

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