 You're listening to Milk Street Radio. We're heading into the kitchen with J.M. Hirsch to learn about this week's recipe, eggplant tahini dip. J.M., how are you? I'm doing great. We all think of baba ghanoush as a thing, but it turns out it's many things. I was recently in Turkey and had two or three very different versions. But you were in Jordan in the desert at night and had something quite different, I think, than anything I've ever tasted.