Preheat the oven to 375 degrees F (190 degrees C).
Cut the Chinese Eggplant (2), in half lengthwise, then across on a bias to create 8 equal size pieces.
Score them with a cross-hatch pattern and be careful not to cut them all the way through. Place on a foil-lined baking sheet.
Slice the Scallion (2) thinly on a bias and place into a medium bowl with the Toasted White Sesame Seeds (1 tablespoon).
Remove stems from Shiitake Mushroom (4 ounce) and discard. Slice caps into 1/4 inch thick pieces; set aside.
Remove the stem from the Red Fresno Chili Pepper (1) and discard. Cut in half, remove the seeds, slice thinly into matchsticks and add to the bowl with the green onions.
Remove the Fresh Basil (0.25 ounce) and Fresh Cilantro (0.25 ounce) leaves from their stems and discard stems. Chop the herbs and add to the medium bowl with the green onion mixture; hold.
In a medium saucepot over medium-high heat, melt the Butter (2 tablespoon). Add the Farro (8 ounce) and toast for 5 minutes.
Add Salt (1 teaspoon) and toast for an additional 5 minutes.
Add the mushrooms and cook for 3 more minutes.
Add Water (1 1/2 cup) and bring to a boil. Reduce the heat to medium-low and cover with a lid. Set timer and cook for 25 to 30 minutes or until all water has been absorbed, remove from heat; hold.
While the farro is cooking, in a small bowl, combine the White Miso Paste (2 tablespoon), Red Wine Vinegar (2 tablespoon), and Honey (1 package) stir until well combined.
Juice half of the Lime (1) into the green onion mixture and toss until everything is combined.
Once the farro is cooked, fluff and juice the other half of the lime into the farro and stir.
Spoon the miso mixture evenly over the eggplant and roast in the oven for 20 minutes.
Place a scoop of farro in the center of two plates. Top with the roasted eggplant and place the salad on top.