Eggplant salads and appetizers and chopped eggplants. Further typical ingredients are onions, garlic, pomegranate, hot red pepper, vegetable oil and fresh green cilantro. In Israel, the traditional version called "salat ḥatzilim" is made with mashed grilled aubergines, tahina, olive oil, lemon, garlic and parsley. A variation made with mayonnaise instead of tahini, called "salat ḥatzilim b'mayonnaise", is also widely available. In Morocco, a fried eggplant dish made with tomatoes, garlic, olive oil, cumin, paprika and parsley is called "zaalouk". "Eggplant relish" is middle eastern-north African dish. It is made of eggplant, salt, olive oil, lemon, and parsley. Several Egyptian versions of this food are
Parsley use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on the seeds. In cultivation, parsley is subdivided into several cultivar groups, depending on the form of the plant, which is related to its end use. Often these are treated as botanical varieties, but they are cultivated selections, not of natural botanical origin. The two main groups of parsley used as herbs are French,