Clean and wash the eggplants. Dice the flesh into bite-sized pieces, season with salt and pepper and fry in a hot pan with grape seed oil. Set aside to cool.
Mix sesame and olive oil, garlic (crushed and chopped) , yogurt with lemon zest and juice and a little salt. Serve the salad sprinkled with herbs, green onions, hazelnuts and sesame seeds. The salad, when sealed airtight, can be kept in the refrigerator for up to a week.