Source: Enlitened Kosher Cooking by Nechama Cohen

Baked vegetables combined with nuts and eggs.

Servings

2 whole eggplant
1 tbsp olive oil
1 cooking spray
2 medium onions , peeled and chopped
2 fresh leeks
3 medium garlic cloves , peeled and sliced or crushed
1 tbsp paprika
1 pinch salt and pepper
2 Eggs, hard boiled, small
3 egg whites , hard boiled
1 cup chopped walnuts
1 cup Nuts, almonds, ground , roasted
3 tbsp light mayonnaise
0.5 tsp paprika

1 Preheat oven to 350 degrees F. Cut eggplant in half; spray cut side with non-stick cooking spray or rub lightly with olive oil. Place cut side-down on baking paper-lined pan. Roast until soft, about 20-30 minutes. When done, cool slightly and scrape the contents with a fork, discarding the skins. Eggplants can also be peeled, sliced and pan-roasted using some non-stick cooking spray and/or a bit of olive oil.
2 In a skillet, prepare onions, leeks, and garlic the Enlitened way (see below). When the mixture turns golden, remove from heat and add spices. Place in food processor together with the eggplant.
3 Slice the eggs and egg whites, and add to the food processor with the rest of the ingredients. Run processor on medium-high speed until all is ground and incorprated. Adjust seasoning. Adding more paprika to the mixture will give it a darker color, like real liver.
4 For a pate style, process a bit longer, and add another tablespoon of mayonnaise. If using prepared Enlitened onions, use 1/2-3/4 cup.
5 Note: For those who do not use non-stick cooking spray on Passover, use 2 tablespoons olive oil.

Enlitened Onions: Heat 2 tablespoons olive oil with the cooking spray in a large non-stick skillet over medium heat for a few seconds. Add the leeks and onions; stir and lower heat. Cook until the leeks and onions start to brown, stirring occasionally. Add garlic, and a few drops of water, the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.