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 with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation. Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin, folic acid, vitamin K, vitamin C, and vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0 µg of lycopene and 10.7 µg of alpha carotene as well as 82.9 µg of lutein+zeaxanthin and 80.7 µg of beta carotene. Excessive consumption of parsley should be avoided