Here’s an excellent experiment to teach the children how water flows in and out of tiny plant cells and have a delicious side dish of olive oil roasted eggplant with lemon.
Since an eggplant is a plant, water can flow in or out of its tiny cells. When you sprinkle salt onto the eggplant slice, there is more salt in the surroundings than inside the plant, so water leave the cells. This makes the eggplant appear to “sweat.” This process is used in cooking to take the bitterness out of the eggplant. Continue reading



