Eggplant salads and appetizers and mashed eggplant. It is served with dressings such as pounded garlic with soy sauce. In Sichuan cuisine many people also like to add hot peppers and cilantro. It is a common lunch dish and may be eaten with rice or rolls. Mashed eggplant is also part of Hmong cuisine and it contains hot peppers and cilantro. "Caviar d'aubergine" is prepared in southern France. Baked, peeled aubergine is mixed with garlic, tomato, parsley, lemon juice, and finally olive oil. It is served as an appetizer with French bread, possibly along with olive tapenade. "Caponata" is a Sicilian eggplant relish made
Parsley "Gremolata", a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, "ossobuco alla milanese". In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley () and freshly chopped scallion () are the main ingredients in the herb seasoning called (literally "green aroma"), which is used as key seasoning for major Brazilian