Jack or mix with a blender the gomasio ( = the pepper and salt of the Japanese cuisine) and the pistachio nuts with the sesame seeds, thyme, curry, raz el hanut and salt. Fry the eggplants on both sides on the cooking plate with some sesame oil on the cooking plate till they are nicely coloured. Put mozzarella on the slices and sprinkle them with gomasio, put on there leafs of basil and finish with the smoked salmon. Once the mozzarella does melt, one can serve these gorgeous cakes.