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.
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.
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.
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.
Note: For those who do not use non-stick cooking spray on Passover, use 2 tablespoons olive oil.