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 by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have uterotonic effects. Parsley grows best in moist, well-drained soil, with full sun. It grows best between , and usually is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development. Parsley attracts several species of wildlife. Some swallowtail butterflies