Drizzle olive oil on top of diced eggplant, sprinkle with kosher salt, and spread on cookie sheet.

Bake at 400°F for 20 min. or until eggplant is tender but not overcooked.

In a coffee or spice grinder, grind tea and spices 5 seconds or so to a fine powder.

Add 2 tsp. olive oil to the tea powder or just enough to make a thin paste.

Mash lightly cooled eggplant.

Add tea paste to eggplant and blend in.

Add fig jam or fig spread to eggplant and blend in.

Serve with bagel or pita chips.