Mediterranean Eggplant Steaks and Orzo Salad with Walnuts Oregano and Tomatoes
Ingredients
- Salt
- 1/2 pound orzo pasta
- 2 medium eggplant, cut into 8 steaks lengthwise, 1-inch thick
- Extra-virgin olive oil, for grilling eggplant, plus 5 tablespoons, divided
- Pepper
- 2 (10-ounce) boxes frozen spinach, defrosted
- 2 roasted red peppers, pat dry and chopped
- 2 or 3 cloves garlic, grated
- 1 (16-ounce) tub hummus (recommended: Tribe of Two Sheiks 40 Spice)
- Handful pitted olives, chopped
- 2 cups bread crumbs
- 1 cup toasted and coarsely chopped walnuts
- Handful fresh flat-leaf parsley
- 1 pint grape or cherry tomatoes
- 1 cup feta cheese crumbles
- 2 to 3 stems fresh oregano, leaves stripped from stems and finely chopped
- 1 lemon, zested and juiced
Instructions
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