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"veggie chopped liver" that's what they call this aubergine pate:
(veggie but not vegan)
1 medium aubergin,sliced
1 hard boiled egg,peeled and diced
1 onion-chopped&fried until brown,crisp and sweet
salt&pepper

you can either shallow fry the aubergin or bake the slices after you've brushed them with oil (not olive oil!)
for about 20 mintues in 180C
put egg,onion and aubergine in the food processor and blitz to a fine paste
add salt and pepper
If you like Jewish&Eastern European food (which is a bit blandly tasting sometimes)- you'll love this!

Try Celia Brooks Brown's recipe for Baba Ganoush on here. I have made it a few times and it is very good, as are most of her recipes.
[link]

Hurray, at last. Click on recipes, on right. Look left under 'more inspiration' last on list, conversion table for American weights etc. Somebody out there must have been listening to us over the last few months.

sorry, thats an american site so you'll have to convert the cooking temp to english, not sure how though...?

for an aubergine pate you could try making baba ganoush:
[link]
personally i would omit the oil and just add a little more natural yoghurt

blend tinned beans (whatever your favorite are, chick peas or kidney beans work well) with low fat natural yoghurt, ras el hanout, dried chilli and cumin, fresh herbs (corriander or mint) and a tiny bit of raw garlic. its lovely as is, or you can blend some low fat feta with it aswell, or some lemon or lime juice (add the citrus juice at the last minute as it can sometimes make the yoghurt split if you add it ahead of time)
its especially good served with whole meal pittas cut into tringles and baked in the oven (no oil needed) you can make the pate as thick or as thin as you like by adding more or less yoghurt/citrus juice