Food $ense Kids
Eggplant
Written by: Kelsey Rich, RD
Brought to you by the Utah Food $ense program
Part 2 of the Preschool Obesity Prevention: Introduction to New Foods
Objectives
Participant will:
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Participate in a cooking/food sensory experience and sample food.
Participate in a physical activity or game that reinforces food concept.
Identify food name through reading, writing or other activity.
Participate in a food exposure experience by doing an art, craft or other activity.
Teacher Instructions:
*Background facts and information for the teacher is included on pages 6-7.
This curriculum is to be used in a variety of ways. If time is limited, pick one food experience and one
activity to supplement. Each activity is to be approximately 10-15 minutes. Additional activities are
included in the back of this lesson that can be substituted or included in the lesson.
Required Materials:
 Introduction materials - Fresh eggplant
 Ingredients for recipes and materials for food demonstration
 Physical activity materials (page 2)
 Reading/writing activity materials (page 3)
 Art, craft and other activity materials (page 3)
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Utah Food $ense – required paperwork for program.
Optional Supplemental Materials:
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Pictures of the different varieties of eggplants for introduction (page 11).
Knife to cut eggplant in half (introduction).
Preparation Required:
 Review lesson plan.
 Review teacher background information.
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 Gather ingredients and materials needed to demonstrate the recipe on page 4-5.
 Make copies of recipes and take home messages handout you wish to distribute see– enough for
all class participants to take home to families.
 Utah Food $ense - Make copies of all required paperwork for lesson.
LESSON PLAN
Introduction
Time: 5 minutes
 Show the children a fresh eggplant.
o Does anyone know what it is?
 Pass the eggplant around and let the children touch and smell it.
o Has anyone ever tried it before?
o What color is it on the outside? Does anyone know what color it is on the inside?
 You may cut the eggplant in half to show them the inside or show the picture on page 10.
 An eggplant grows on a vine the same way a tomato does. Show picture on page 11.
 Before the eggplant is cooked it is kind of hard, but when it’s cooked it gets soft.
 Eggplants come in a lot of different sizes (walnut size or larger), shapes (dwarfed, oblong) and colors
(purple, white, green, orange) depending on what part of the world they are grown from.
 Explain that most they time they will see this type of eggplant (hold up the eggplant) if they go
grocery shopping with their parents.
 Eggplants are very good for us, and help our body stay healthy when we eat them.
Objective 1: Participate in a cooking/food sensory experience and sample food.
Time: 15 minutes
 Choose a recipe that will work for your lesson:
o Eggplant Parmesan
o Grilled Eggplant
o Eggplant Mexicano
Objective 2: Participate in a physical activity or game that reinforces food concept.
Time: 5-10 minutes
Eggplant Hide-and-Seek
To do this activity:
 Use the picture of the eggplant found on page 8. Tell the children that we are going to play hideand-go-seek with the eggplant. Tell the children that you will be the first to hide the eggplant
around the classroom. Have the children turn their backs and close their eyes while you hide it.
The first child that finds it will get to be the next hider.
Note: If space is limited, you can have the children close their eyes while you hide the picture somewhere in
their line of sight. Have them all open their eyes at once and they have to stay sitting/standing in their spot
while they look for the picture. You can have them raise their hands when they see it.
Objective 3: Identify food name through a reading, writing or other activity.
Time: 10-15 minutes
Build Your Own Story
To do this activity:
 Fill a paper bag with random objects or pictures of objects (pencil, car, comb, keys, blanket,
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clothes, dog, etc).
Have the children sit in a circle. Show the kids the picture of the eggplant cartoon on page 9.
Tell the children that we are going to make up a story about the eggplant.
Go around the circle and each person is going to add something to the story. When it is your turn
to add something to the story you will pull out something from the bag to add the next part of the
story. For example, if you pulled out a dog you could say: “Mr. Eggplant was afraid of dogs. One
day...”
Allow each child to have one turn. If time allows, you can go around more than once.
Objective 4: Participate in a food exposure experience by doing an art, craft, or
other activity.
Time: 5-10 minutes
Eggplant Hand Art
To do this activity:
 Give each child a sheet of paper. Have each child dip there palm and fingers into purple paint.
Have them put their fingers close together and stamp it on the paper. Have the children rinse off
their hands. Children can then use the green paint to paint the stem of the eggplant.
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Conclusion:
Time: 5 minutes
 What is it? Where does it grow?
 What can you make with it?
 What colors and shapes can it be? What one do we usually see in our grocery stores?
 How does it help your body?
 Discussion of food experience—What was your favorite part?
 Did you like the food?
Resources :
http://www.foodnetwork.com/recipes/rachael-ray/roast-ratatouille-recipe/index.html
Food $ense Farmer’s Market Eggplant Recipe Handout
http://sokonii.wordpress.com/category/eggplant-biringanya/
http://www.peoriagardens.com/vegetables.html
http://bensproduce.blogspot.com/2010/08/eggplant-glorious-eggplant.html
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at
http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from
discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write
USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
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RECIPES
TOPIC: EGGPLANT
Eggplant Parmesan
Ingredients
½ C. grated parmesan
1 C. Italian bread crumbs
2 eggs
1 eggplant chopped into sticks
Directions: Preheat oven to 400 degrees F. Mix parmesan and Italian bread crumbs together in a bowl,
set aside. Crack eggs and put in a small bowl. Beat eggs. Dip eggplant strips into egg until coated, then
dip into parmesan and bread crumb mixture. Place on a greased baking sheet. Bake until browned and
tender (approximately 20 minutes).
Grilled Eggplant
Ingredients
1 eggplant
1 tbsp olive oil
Feta cheese, to taste (optional)
Directions: Slice eggplant into 1/4 to 1/2 inch circles. Brush with olive oil and place on grill. Grill for 5
minutes, turn over and grill 5 minutes more or until tender.
*If you don’t own a grill you can do the same thing in your oven. Set the oven to broil or 400-425°F, place
the sliced eggplant on a baking sheet and broil/bake until browned and tender. Flip eggplant over
halfway through cooking
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political
beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington,
D.C. 20250-9410 or call (800)795-3572.
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Eggplant Mexicano
Ingredients:
½ C. Vegetable Oil
1 tsp. Garlic Powder
1 tsp. dried oregano
1 medium eggplant, peeled and cut into 1/2” circular slices
2/3 C. salsa, warmed
½ C. Shredded Monterey Jack Cheese
Directions:
In a bowl, combine oil, garlic powder and oregano. Brush over both sides of eggplant. Place eggplant on
pan over medium-high heat for 4 minutes each side or until tender. Remove from heat, add salsa on top
and sprinkle with cheese.
Guess What?
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When choosing an eggplant it should be firm and glossy. It should be refrigerated until use.
Eggplant should feel heavy; one that is too light for size may not have good flavor.
When raw, an eggplant is hard and bitter. However, once cooked the fruit has a tender texture.
Eggplant becomes bitterer with age.
The seed and skin of the eggplant are edible.
Eggplants can be grilled, roasted, broiled, baked, stewed, fried, or added into casseroles and
soups.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of
discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-357
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Preschool Curriculum
Eggplant
Background Teaching Information
EGGPLANT NUTRITION
 Eggplant is a good source of fiber, folic acid, vitamin C, vitamin B6, calcium, magnesium, copper,
phosphorus, and potassium.
 Eggplants contain monoterpene and nasonin, powerful antioxidants. Monoterpene prevents heart
disease and cancer. Nasonin protects the lipids in brain cell membranes.
 One cup of eggplant contains approximately 20 to 30 calories.
FUN EGGPLANT FACTS
 The eggplant is native to India and Pakistan and was first domesticated 4000 years ago.
 Thomas Jefferson introduced the eggplant to the United States in 1806 after receiving an eggplant
from a French friend.
 The name eggplant, used in the United States, Australia, New Zealand, and Canada refers to the
fact that the fruits of some 18th century European cultivars were yellow or white and resembled
goose or hen's eggs.
 Eggplant is about 95% water
 Many of the health benefits of eggplant are contained in its dark skin.
 Although the eggplant is used as a vegetable it is really a fruit.
 An eggplant is a berry.
 The eggplant is member of the nightshade (solanaceae) family and is similar to the potato, tomato,
tomatillo, and chayote.
 Eggplant is richer in nicotine than any other edible plant. The amount of nicotine from eggplant or
any other food is negligible compared to passive smoking. On average, 20 lbs of eggplant contains
about the same amount of nicotine as a cigarette.
EGGPLANT VARIETIES
 There are many varieties of eggplants. They can be solid purple, purple and white streaked,
orange, white, green, dwarfed, elongated, ribbed, and smooth. The many varieties come from the
diverse origins including: Africa, Italy, Thailand, India, China, and Ukraine.
 The following are some eggplant varieties that are available:
o Western (Globe) Eggplant: The common grocery store variety. Typically large with glossy
and dark skin.
o Japanese or Asian: Long and slender eggplant.
o Egg Shaped: many egg shaped varieties in purple, white, or variegated.
o Miniature or”baby”: Several varieties. Some are as small as walnuts and some are bright
orange in color. Tend to be less bitter.
EGGPLANT GROWING CYCLE
 Peak season for egg plants is August to September, but eggplant is plentiful year-round.
 Eggplants should be harvested before the skins turn dull. Once skins turn dull, they are overripe
and are more prone to bitterness.
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 Eggplants grow like tomatoes, hanging from a vine.
 Eggplants become bitterer with age.
COOKING AN EGGLPLANT
 When choosing an eggplant it should be firm and glossy. It should be refrigerated until use.
 Eggplant should feel heavy; one that is too light for size may not have good flavor.
 When raw, an eggplant is hard and bitter. However, once cooked the fruit has a tender texture.
 Eggplants can be found in many Greek, French, Italian, and Indian dishes.
 Before cooking, an eggplant should be “sweated.” To do so, wash the eggplant and cut off the top
and bottom (peel if desired). Then, cut the eggplant into desired size; place it in a colander in the
sink. Salt the eggplant and set aside for 30 minutes. The eggplant should then be rinsed and used
as directed on the recipe. “Sweating” will cut down on bitterness and prevents excessive oil from
being soaked up during frying.
 Eggplants can be grilled, roasted, broiled, baked, stewed, fried, or added into casseroles and soups.
 The seed and skin of the eggplant are edible.
RESOURCES
http://www.gourmetsleuth.com/Articles/Produce-638/eggplant.aspx
http://en.wikipedia.org/wiki/Eggplant
http://davesgarden.com/guides/articles/view/660/
http://health.learninginfo.org/nutrition-facts/eggplants.htm
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political
beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W.,
Washington, D.C. 20250-9410 or call (800)795-3572.
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