 Yeah, and I think the idea of cooking eggplant to death, really, as you said, it collapses in itself. It gets this rich texture and flavor that's totally different than, let's say, sauteed slices of eggplant, right? It's a totally different thing. It really does. I mean, first, of course, you're getting the charring, which deepens the flavor right off the bat. But, you know, you're also concentrating the flavors. You know, eggplant is, you know, such a high percentage of water that as it cooks in those ashes, in my case—