Get tips for roasting zucchini and eggplant to keep them firm and not soggy.
1 Answer
To prevent zucchini and eggplant from becoming watery when roasted, pre-salt them to draw out moisture, use high heat, ensure proper oil coating, and roast in a single, uncrowded layer.
Detailed Explanation:
Zucchini and eggplant are vegetables with high water content, which can lead to a soggy, steamed result when roasted if not handled correctly. One highly effective, though optional, step is to pre-salt them: slice or dice the vegetables, toss them with a generous pinch of salt, and let them sit in a colander for 20-30 minutes. This process draws out excess moisture through osmosis. After salting, it is absolutely essential to pat them very dry with paper towels before proceeding, as any remaining moisture will hinder crisping. When roasting, use a high oven temperature, typically between 400-425°F (200-220°C). Ensure the vegetables are well-coated in oil (like olive or avocado oil), which helps them sear and caramelize rather than steam. Most importantly, spread the zucchini and eggplant in a single layer on your baking sheet with plenty of space between pieces. Overcrowding traps moisture and leads to steaming. Roast until just tender and lightly browned, avoiding overcooking, which can cause them to release more water.
Pro Tip:
Consider using a perforated baking sheet or placing a wire rack on your baking sheet to elevate the vegetables, allowing better air circulation and moisture evaporation from all sides.