For the farotto: In a large saucepan, heat the olive oil. Add the shallots and cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the farro and stir to coat it with the oil, 1 minute. Add the wine and cook, stirring until it is absorbed, about 2 minutes. Add the stock, 1 cup at a time, and cook, stirring, until completely absorbed between additions. The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total. Stir in the heavy cream, cheese and butter, and simmer until the risotto thickens up, about 5 minutes longer. Season with salt and pepper.
For the gremolata: Place the chopped parsley, mint and garlic in a bowl and whisk in the zest and juice from the oranges, lemon and lime. Whisk in the olive oil, and then season with salt and honey.
For the eggplant: Preheat a grill or cast-iron pan over medium heat. Toss the eggplant with the olive oil and salt, and sear until caramelized, about 1 minute on each side.
Serve the farroto with the eggplant and gremolata.