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1
Heat grill pan to medium-high.
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2
Heat oven to 400 degrees F.
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3
Place a pot of water on stove to boil for pasta.
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4
Salt water and cook orzo to al dente.
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5
Brush the eggplant steaks lightly with extra-virgin olive oil and season liberally on both sides with salt and pepper.
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6
Grill 3 to 4 minutes for small eggplant and 4 to 6 minutes for large eggplant, turning occasionally, until the steaks begin to become tender but are not fully cooked.
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7
While eggplant cooks, defrost spinach in microwave on defrost setting, 7 to 8 minutes.
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8
Heat 1 tablespoon extra-virgin olive oil in a skillet and add roasted peppers and garlic.
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9
Squeeze the spinach dry and separate as you add it to the skillet.
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10
Season the spinach with salt and pepper and heat through.
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11
Stir in olives and remove from heat.
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12
Place the eggplants on baking sheets.
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13
Top each steak with a few forkfuls of spinach mixture.
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14
Spread a few rounded spoonfuls of hummus evenly across the steaks on top of the spinach, covering it completely in a thin layer.
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15
Toss the bread crumbs with 2 tablespoons extra-virgin olive oil and parsley.
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16
Divide the bread crumbs and scatter them over the steaks on top of the hummus.
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17
Bake to brown bread crumbs, 5 minutes or so.
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18
Toast walnuts while you cut up the tomatoes and place in a bowl.
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19
Cool nuts slightly, chop and add to tomatoes.
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20
Add the zest and juice of a lemon, 2 tablespoons extra-virgin olive oil, feta and oregano.
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21
Drain pasta, toss with tomato mixture and season with salt and pepper to taste.
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22
Serve 2 steaks per person with orzo alongside.
