Eggplant rolls with semi-dried tomatoes, pine nuts, and kaki fruit sauce

METHOD

Remove the stems of the eggplants and cut the eggplants in thin slices perpendicularly. Add salt and pepper and fry them on both sides. Let the slices rest on a surface on top of paper towel. Meanwhile, prepare the persimmon sauce. Remove the stems and the seeds from the persimmons. Use a spoon to remove the flesh, put it in a blender, add salt, pepper, and fresh thyme, and puree them. Place 2-3 semi-dried tomatoes on top of every fried eggplant slice and roll them. Place on a platter, pour over them the persimmon sauce and garnish with salt, pepper, thyme and the roasted pine nuts.