Take the buckwheat noodles out of their packet and cook them according to the directions. Set aside. Peel the eggplants and cut into small cubes. Put in a colander and sprinkle with the salt. Leave for 30 minutes, then rinse under cold water and pat dry with paper towels. Heat the wok until very hot, add 1 ½ tablespoons of olive oil and swirl it around the sides. Stir-fry the eggplant in two batches over high heat for 3-4 minutes, or until browned and cooked (use 1 ½ tablespoons of olive oil for each batch). Remove from the wok. Return all the eggplant to the wok and add the spring onion. Stir-fry for 1 minute, or until the eggplant is soft. Add the garlic and cumin seeds, and cook for 1 minute. Stir in the honey, dill, pepper, ground coriander and cook for 30 seconds. Add the lemon rind, juice and sugar, and toss well. Season with Celtic Sea Salt and fresh black pepper and sprinkle with coriander leaves. Set atop buckwheat noodles on 4 serving plates.