Mediterranean Eggplant Steaks And Orzo Salad With Walnuts, Oregano And Tomatoes

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings


1/2 pound orzo pasta

2 medium eggplants, cut into 8 steaks lengthwise, 1-inch thick

Extra virgin olive oil (EVOO), for grilling eggplant, plus 5 tablespoons, divided


2 boxes frozen spinach (10 ounces each), defrosted

2 roasted red peppers, pat dry and chopped

2 or 3 cloves garlic, grated

Handful pitted olives, chopped

1 tub hummus (16 ounces) (such Tribe of Two Sheiks 40 Spice brand)

2 cups bread crumbs

Handful fresh flat leaf parsley

1 cup toasted and coarsely chopped walnuts

1 pint grape or cherry tomatoes

1 cup feta cheese crumbles

2-3 stems fresh oregano, leaves stripped from stems and finely chopped

1 lemon, zested and juiced

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