Preheat oven to 350℉. Place the eggplant on a cookie sheet, drizzle with 1-2 tablespoons evoo and sprinkle kosher salt lightly over the top.

Bake until eggplant is soft but not mushy, 15 to 20 minutes. Remove from oven and let cool.

In a large bowl, combine the noodles, 1 tablespoon evoo, sunflower seeds and pine nuts. Toss evenly to coat and spread the mixture over a cookie sheet.

Bake until noodles are golden brown, approximately 7 minutes. Remove from oven and set aside to cool.

In a large bowl combine the noodle mixture, bok choy, green onions, eggplant, water chestnuts and snow peas.

In a small bowl combine the 1/2 cup evoo, vinegar, soy sauce, sugar and lemon. Whisk until the dressing is combined.

Pour the dressing over the salad and toss gently to evenly coat. Serve immediately or refrigerate until chilled.