 And Mutabal will focus more on the charred eggplant with some very simple seasonings, such as garlic and salt and lemon juice, tahini. It's a simpler dip, but both of them are, you know, roasted eggplant-based dips that are really creamy and rich. So I was in the desert in a Bedouin camp where they had prepared flatbread for me that ended up almost cracker thick, and it was really delicious. They cook it in the ashes of the fire that kept us warm all night.