Preheat oven to 350 degrees.
Cut eggplant into slices. Toss the eggplant with olive oil and lay slices out on baking sheet. Roast the eggplant 30 minutes. Set aside to cool.
In a skillet heat 1 tablespoon oil over medium heat. Once heated add a pinch of salt and pepper, and sauté ends of bokchoy for 8 minutes. Add the tops and cook for 2 more minutes.
In an instant-pot add 3 cups water and barley, and set on high pressure for 15 min.
In a pot., bring the edamame and a pinch of salt to a boil. Reduce heat and cook for 6 minutes. Remove from heat, drain, and set to side to cool.
Grate carrots and set to the side.
Once all ingredients are cooled, toss the barley, edamame, eggplant, bokchoy, carrots and sprouts with the sesame-lime dressing. Add additional dressing and salt as needed.