Ajapsandali Ajapsandali Ajapsandali (), or ajapsandal () is a traditional Azerbaijani and Georgian dish, also popular in the northern Caucasus. It consists of onion, eggplant, potato, tomato, bell pepper, parsley and other seasoning, and sometimes lamb or beef. Ajapsandali is a popular family dish of Azerbaijani and Georgian cuisines. The main ingredients are eggplants, tomatoes, bell peppers, garlic, and cilantro. Some variations of the dish also include potatoes and the chili pepper. All the ingredients of ajapsandali are common Georgian and Azerbaijani food and readily available during the summer season. The exact etymology is not known. According to one theory it
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