Mix the dressing ingredients together.
Cut the aubergines in half, score them and sprinkle over some salt.
Heat a pan with 1 tbsp. of coconut oil and cook the aubergine on a high heat for 2 minute each side, scored sided down first.
Place on a roasting tray and brush over half of the dressing, roast in the oven for 40 minutes until cooked through.
Just before this is done in a pan mix the sweet potato noodles with the rest of the dressing, spring onions and chilli, cook for 5 minutes or until tender.
Serve the sweet potato noodles on top of the aubergine with a wedge of lime to serve.