I returned from Istanbul a few weeks ago with an eggplant monkey on my back. During those brief periods in Turkey when I wasn’t stuffing myself with baklava, I was slavering over Turkish eggplant. The aubergine highlight of my travels was a braised veal shank wrapped in eggplant, a dish so meltingly tender than it was difficult to tell from texture alone where the eggplant ended and the meat began. The ubiquity of cooked eggplant in Turkey isn’t duplicated in this country and an eggplant lover must sometime fall back on his own devices. Stuffed Eggplant with Farro, Ginger and Pomegranate is not nearly so complicated as the veal shank I ate, but it is tender, and so deeply satisfying that the absence of meat in the recipe seems irrelevant.