Set the eggplant slices
wrapped in clean kitchen towels to one side for approximately 2 hours (longer if you've more time; this sweats the eggplant which removes the bitterness.
Place the crumbled
tofu in a clean kitchen towel or piece of cotton sheeting, gather the ends up and twist, knead, and squeeze for a couple of minutes to extract as much of the water from the tofu as is possible.
After grating the apples, lightly squeeze
them in a clean kitchen towel to remove the majority of their moisture.
Remove from the oven and wrap
them in a clean kitchen towel and leave them for a few minutes to help the steam loosen the skins.
i normally wrap
them in a clean kitchen towel and put a heavy bottom pot filled with cans to weigh it down on top.
I wring it out
in a clean kitchen towel.
Let the zucchini drain for 15 minutes, then squeeze out as much moisture as you can with your hands (or roll it up
in a clean kitchen towel and wring it out).
Alternatively, you can drain the potato and onion by wrapping
them in a clean kitchen towel and squeezing until the vegetables are dry and the towel is wet.
Once the cauliflower is cooked, place
it in a clean kitchen towel or stacked paper towels and squeeze out any excess moisture.
Remove them from the oven and let them cool, then rub
them in a clean kitchen towel to remove the skins.
I have found that steaming the cauliflower and then «wringing»
it in a clean kitchen towel reduces the watery issue with this veggie... it's my go to with about any recipe using cauliflower now!