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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.